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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!
Course Main Course
Cuisine Middle Eastern
Keyword baked falafel, turmeric recipe
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 8 falafel
Calories 155kcal
Author Alyssa


for the falafel:

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


  • 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!


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.


Serving: 2g | Calories: 155kcal | Carbohydrates: 16g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 129mg | Potassium: 217mg | Fiber: 3g | Vitamin A: 640IU | Vitamin C: 11.2mg | Calcium: 39mg | Iron: 2mg