Tuesday, October 19, 2010

Quinoa Falafels

Still in my falafel phase...I found this recipe on sproutedkitchen.com and thought it could be tasty.  I did have left-over quinoa so this would be a good way to use it up.
Measuring out the quinoa

Remember the time I went gung-ho at the farmer's market, and bought green onions the size of my head?Oh yeah.  That time.

Blending all the ingredients up.

Sesame seeds, cumin and coriander add a really great touch to the recipe

Toasting the sesame seeds to enhance their flavor

So this is what it all looks like once blended up - quinoa, chickpeas, sesame and all

Toasting my falafel patties

Sure - these didn't taste like Mamoun's, but, I liked the unique addition of quinoa.  They were still very good - in a pita, or on top of some romaine with some cilantro-yogurt sauce.  

Quinoa Falafels  (serves 4, or, lunch for the whole week!), adapted from sproutedkitchen.com, which was adapted from cookingafterfive.com
  • 1/2 cup quinoa
  • 1/2 cup sliced green onions (about 3, or 1 huge one)
  • 1 can garbanzo beans
  • 2 tbsp fresh lemon juice
  • 1 tsp. cumin
  • 2 tsp. coriander
  • 2 tbsp. toasted sesame seeds
  • 2 cloves garlic
  • 2 tbsp. olive oil
In a small saucepan, bring 1 cup of water to boil.  Add quinoa, cover, and reduce heat to low.  Cook until the liquid is absorbed (depends on the type of quinoa - so check your box instructions).  Set aside to cool. 

In a blender, or a food processor (or faux food processor), pulse the green onions, chickpeas, sesame seeds, lemon juice, garlic cloves, coriander and cumin. 

Add the quinoa and pulse until it is chunky-ish.  Set in the fridge for about an hour or so.  

Heat a non-stick pan over medium-high heat with 1 tbsp. of olive oil.  Scoop the mixture out in about 2 tbsp. size portions, roll, and flatten into patties.  Sear them in a saucepan for about 3 minutes on each side.  If the pan gets dry, add more olive oil between batches.  

I ate mine over a bed of romaine lettuce with the same yogurt-cilantro sauce I made with the baked falafel.  I also threw in some tomatoes and diced cucumbers.  You could also put these falafels into pita bread.  

Any which way you do it, they are delicious!


Shrenik said...

despite my distaste for quinoa, this does actually sound good

Lavina said...

this could make me like quinoa more. i am indifferent to it right now.

Love the garlic pic!

Jane said...

Really yummy! Prepared this a night in advance and cooked them up the next day and they were great on a salad. I followed your cooking suggestion for baked falafel vs doing this in a pan.

Next time I may add a pinch of sea salt. I always buy no salt added garbanzos so usually need to add a bit to taste.