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Quinoa Falafel Recipe

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 8
Author: Hina Gujral


  • 1 cup chickpeas white chole, boiled
  • 1/2 Cup quinoa uncooked
  • 1 medium-size coarsely chopped
  • 2 large cloves of garlic
  • 1 1/2 tsp cumin powder
  • 1 1/2 tsp coriander powder
  • 1/2 tsp red chili powder
  • half a bunch of coriander leaves roughly chopped
  • Juice of one lemon
  • 1 – 2 tbsp plain flour maida, for shaping the falafel
  • Salt as per taste
  • Olive Oil for shallow frying


  • Start by cooking the quinoa and chickpeas.
  • Pressure cook or boil the chickpeas until cooked through.
  • Drain the cooked chickpeas in a colander until there is no excess water left. Set aside.
  • Cook the quinoa as per packet instructions.
  • I cook quinoa in boiling water over medium heat until soft.
  • Drain in a metal colander and set aside.
  • Once chickpeas come to room temperature put them in a food processor along with chopped onion, garlic, lemon juice and coriander leaves.
  • Pulse until combined without using any water, scraping down the sides of the processor if needed. The mixture will not be smooth, but it should not have large chunks.
  • Scrape out the mixture into a clean bowl. Keep in the fridge for 30 minutes or until ready to use.
  • Remove the chickpea mixture from the refrigerator.
  • Add spices, cooked quinoa and salt to the falafel mixture. Mix nicely using your fingers.
  • Add enough oil to a large frying pan so it reaches 1/2-inch up the sides.
  • Heat oil over medium-high flame to shallow fry the falafel.
  • Meanwhile, shape the falafel into round disc of 1/4 inch thickness.
  • Arrange the shaped falafel in a plate dusted with all-purpose flour.
  • Shallow fry the falafel in small batches until golden and crisp on both sides.
  • Drain in a plate lined with an oil absorbent paper.
  • Serve Quinoa Falafel warm with pita bread and spicy dips.