Baked Quinoa Falafel with a Creamy Turmeric Sauce

Baked Quinoa Falafel with a Creamy Turmeric Sauce

I’ve been enjoying eating these beauties on top of my salads for lunch (and dinner too). I either eat them whole and drizzle them with a tasty turmeric-tahini sauce (recipe below!) OR I’ll crumble them up and they’ll act almost like croutons!

Prep Time1

Cook Time40

Total Time1 40

Course: Main Course

Cuisine: Middle Eastern

Keyword: baked falafel, turmeric recipe

Servings: falafel

Calories: 155kcal

Author: Alyssa

Ingredients

for the falafel:

1 15oz can organic chickpeas, drained and rinsed
1 large shallot chopped
3 garlic cloves
1 cup parsley stems removed
1 cup cooked quinoa
3 tablespoons chickpea flour
2 tablespoons olive oil
1 teaspoon tahini
Salt & pepper to taste

for the sauce:

1 tablespoon tahini
1 tablespoon olive oil
2 teaspoons lemon juice
2 - 4 teaspoons water depending on the consistency you like
2 teaspoons turmeric powder
Pinch of salt & pepper

Instructions

In the bowl of a food processor, combine the chickpeas, shallots and garlic. Process until roughly chopped and starting to combine.
Add remaining ingredients and process until mixture forms a dough. If dough seems too sticky, pulse in 1 tablespoon of chickpea flour.
Shape dough into 2" disks. Place them on a plate and refrigerate for at least 60 minutes.
Towards the end of chilling, preheat oven to 400 degrees F and line a baking sheet with parchment.
Remove falafel from refrigerator and place on baking sheet. Bake on center rack for 30 - 40 minutes, flipping halfway through until falafel is crispy.
Cool on baking sheet for at least 20 minutes to let falafel crisp up then serve as desired.
If making the sauce, simply whisk together all ingredients in a small bowl until combined. Use less water if you want a thicker sauce, more water if you want one that is on the thin side.
Enjoy!

Notes

These freeze well. Simply wrap them up in foil and freeze. To reheat place them on a baking sheet and bake on low until heated through.

Nutrition