Crispy Baked Quinoa Falafel with Green Tahini
Healthy baked falafel made with quinoa, chickpeas, fresh herbs, and spices. Served with a creamy bright green tahini sauce. Vegan, gluten-free, and perfect for meal prep!
Equipment
- food processor
- mixing bowl
- baking sheet
- parchment paper
- blender (for tahini)
Ingredients
- 1 cup cooked quinoa, cooled
- 1 can (15 oz) chickpeas, drained and dried
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 1/2 medium onion, diced
- 3-4 cloves garlic
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup oat flour or chickpea flour
- 3 tablespoons olive oil, for brushing
- 1/2 cup tahini
- 1 lemon, juiced
- 2-3 cloves garlic
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/4 teaspoon salt
- 4-6 tablespoons ice water (to thin)
Instructions
- Cook quinoa according to package directions and allow to fully cool.
- In a food processor, blend chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, and pepper until coarse but combined.
- Transfer mixture to a bowl. Mix in cooled quinoa and oat flour. Add more flour if mixture is too wet.
- Refrigerate the mixture for at least 20 minutes to firm.
- Preheat oven to 400°F and line a baking sheet with parchment. Shape into balls or patties and arrange on the baking sheet.
- Brush generously with olive oil and bake 25–30 minutes, flipping halfway, until golden and crisp.
- For the green tahini sauce, blend tahini, lemon juice, garlic, parsley, cilantro, and salt until smooth. Add ice water gradually to thin.
- Serve warm falafel with green tahini sauce, in pita, or over bowls with vegetables.
Notes
Ensure chickpeas are very dry before blending for the crispiest texture. Chill falafel mixture to firm before shaping. Freeze uncooked falafel for easy batch prep.