Happy Monday! Monday’s are hard, I know, but here’s a great recipe to end the day with! I love falafel, and I’ve wanted to make it for a while, and finally found the time. I don’t really want to stand over the stove watching these and flipping them individually, so I wanted to try a baked version, which I could just pop in the oven and let be. These also used canned garbanzo beans, not dried then soaked, as many recipes call for. All these things makes the whole process easier!
These falafels came out slightly crispy, with tender centers, and completely delicious. I personally hate cilantro, which most recipes call for, so I left it out, but if you like cilantro, feel free to add it in. These were super easy to whip up in the food processor, and easy to scoop with my handy cookie scooper. I served them with homemade pita bread, added some tomatoes and lettuce, and drizzled them with tahini sauce. Yum!
Baked Quinoa Falafels with Tahini Sauce
Adapted from Connoisseurus Veg
1/2 cup uncooked quinoa
1 15oz can garbanzo beans, drained
1/2 onion, chopped
2 tbsp minced garlic
1 tbsp lemon juice
1 tbsp cumin
1 tsp coriander
2 tbsp olive oil
Assorted toppings: lettuce, tomatoes, cucumbers, etc
1/4 cup tahini
3 tbsp olive oil
1 tbsp lemon juice
1 tbsp minced garlic
1/2 tsp salt
1 tsp agave nectar/maple syrup/honey
3 tbsp warm water, or more for desired consistency
Cook the quinoa according to package directions (this can be done ahead of time).
Preheat the oven to 350˚F. Place all ingredients in a food processor and process until smooth and combined. Add more spices to taste. Drop balls of the falafel mixture (I used a medium cookie scoop, so each ball was 1 1/2 tbsp) onto nonstick baking sheets and flatten slightly. Bake for 40-45 minutes, until cooked through, flipping halfway.
To make the tahini sauce, combined all ingredients until well blended. Add more water for a thinner, more easily poured sauce. Serve falafels warm with tahini sauce, in pitas or alone. Enjoy!