Go Back
+ servings

Quinoa-Lentil Falafel

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.
Author: Pavani
Print Pin
Prep Time: 20 minutes
Total Time: 1 hour 20 minutes
Course: sandwich
Cuisine: American
Servings: 2832 falafel

Ingredients

  • ¾ cup Quinoa , rinsed and drained
  • ¾ cup Lentils French (sub with green or brown lentils or whole mung beans)
  • ¼ cup Chickpea flour (besan)
  • 1 red onion Small , chopped
  • 2 cloves Garlic , minced
  • ½ cup Parsley , chopped
  • 1 ~ 2 tbsps Lemon juice
  • 1 tsp Chili powder Paprika Red or
  • 1 tsp Cumin Ground
  • 1 tbsp Egg Flaxseed replacer powder or meal
  • To taste Salt

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.

Notes

 
Lets check out what my fellow marathoners have cooked today for BM# 66.
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!