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Learn How to Make Quinoa Falafels

16 JUL 2021


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



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



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