Quinoa falafel
Delicious falafel you can flavour with a variety of herb combinations.
Creation by Ellen Steenbergen, Culinaire Duizendpoot, Berlicum, the Netherlands.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
100 |
g |
quinoa |
|
150 |
g |
chickpeas |
|
1 |
stalk |
green onion |
|
1 |
tbsp |
ras el hanout |
|
|
|
sesame oil |
|
|
|
salt |
|
|
|
coriander, fresh |
|
Optional: |
|
quinoa flakes |
Preparation method
- Cook the quinoa according to the instructions on the pack.
- Purée the drained chickpeas with a hand blender.
- Finely chop the spring onion.
- Mix the quinoa, chickpea purée, spring onion, and other ingredients according to taste, shape into balls, and store in the refrigerator until use.
- If you like, coat the falafel with quinoa flakes and fry in a little oil.
Serving suggestions
- Delicious as a substitute for meat with hummus.
- As part of a salad.