Learn How to Make Quinoa Falafels
16 JUL 2021
Ingredients
5 cups chickpeas (raw and have been soaked)
1 cup cooked quinoa
1/2 bunch parsley
4 pcs garlic cloves
1-1.5 cups chickpea flour
2 tablespoons salt
4 teaspoons cumin
2 teaspoons ground coriander
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon garam marsala
1 pc med onion
2 tablespoons vegetable / canola oil
slurry: baking soda + water, 3 tablespoons each
Method
Preheat oil in a deep pan to 350 degrees
Blitz chickpeas, parsley, garlic and onions in a food processor - careful not to blitz too fine
Make slurry, set aside
In a mixing bowl, add the remainder of the ingredients, except chickpea flour. Add blitz mixture. Add slurry. Add chickpea flour 1/2 cup at a time, may need to add more chickpea flour if mixture is too wet.
Check mixture consistency and seasoning by frying 'test meatball', see if it holds together
Pack mixture into tight meatballs (the size of a golf ball), fry until crispy / golden brown
Tips
Mixture can be stored in the fridge for 4-5 days
Great on salads, or in wraps
Recipe yields approx. 20 falafels
Ryan deLeon, Chef de Cuisine