Blogging Marathon#66: Week 4/ Day 2 Theme: Bookmarked Recipes Dish: Quinoa Lentil Falafel from Food52
Today I have a yummy variation to traditional falafel. This is made with quinoa and lentils instead of chickpeas and fava beans. I bookmarked the recipe from Food52. Original recipe used whole mung beans but I subbed them with some French lentils.
These falafel are baked and are healthier than the traditional deep fried version. Adding quinoa makes them more substantial and filling. Along with quinoa and lentils, chickpea flour or besan is added to bind the falafel and also to impart a nutty flavor.
Food52 article lists a whole week of recipes using these falafel. Make a yummy romesco sauce along with the falafel on the weekend and you have meals for the whole week sorted out. You can make tacos, tiny sliders or even salad with them. I used these homemade dinner rolls to make my sandwich.
Another great thing about these is that they can be frozen in a ziploc bag for upto 2~3 months. Lay them in a single layer on a baking sheet and freeze until firm, then transfer them into a ziploc bag. Take out as many falafel as you want in a microwave safe plate and reheat for 1~2 minutes. Enjoy!!
Delicious variation to traditional falafel -- these are made using Quinoa and lentils. They are baked instead of fried and are great on a salad or in a sandwich.
Delicious variation to traditional falafel -- these are made using Quinoa and lentils. They are baked instead of fried and are great on a salad or in a sandwich.
3/4cupLentilsFrench (sub with green or brown lentils or whole mung beans)
1/4cupChickpea flour(besan)
1red onionSmall , chopped
2clovesgarlic, minced
1/2cupparsley, chopped
1 ~ 2tbspslemon juice
1tspChili powder PaprikaRed or
1tspcuminGround
1tbspEgg Flaxseedreplacer powder or meal
To tastesalt
Servings: falafel
Instructions
Cook Quinoa with 11/2 cups of water for 16~18 minutes or until tender. Let cool slightly.
Cook lentils or mung beans in 2~21/2 cups of water until tender, about 20~25 minutes. Let cool slightly. Soaking mung beans before hand will make cooking them much easier.
Whisk 3tbsp water in the egg replacer or flax seed meal and set aside for 5~10 minutes.
In a food processor, combine quinoa, cooked lentils or mung beans, chickpea flour, parsley, onion, garlic, egg replacer mixture, red chili powder, ground cumin, lemon juice and salt. Process to incorporate all the ingredients well. Taste and adjust salt and lemon juice.
Transfer to a bowl and refrigerate for at least 1 hour to overnight.
Preheat the oven 375F. Line a baking sheet with parchment paper.
Pinch off a golf ball size pieces and arrange them on the prepared baking sheet. Brush the falafel with extra virgin olive oil on top and bottom. Bake for 20~25 minutes, turning the baking sheet around halfway through and flipping the falafel over. When done, falafel should be browned and firm to touch.
List of ingredients itself is telling how healthy these falafel must be and you made it healthier by baking them… now taste could be judged by making them only..bookmarked…will make it shortly 🙂
wow baked quinoa falafel love it.. amazing clicks pavani.
I love to add quinoa in everything! This definitely gives me another recipe. Loved this post Pavani!
List of ingredients itself is telling how healthy these falafel must be and you made it healthier by baking them… now taste could be judged by making them only..bookmarked…will make it shortly 🙂
Feel like munching some falafel, nice variation from the usual one.
Baked quinoa falafel look awesome and a wonderful healthy recipe.
Such a healthy falafel recipe.Nice way to include quinoa and lentils in diet.
looks delicious.. very nicely presented..