Delicious & Healthy Baked Quinoa Falafel: The Ultimate Meatless Meal with Homemade Tahini Sauce

Welcome to a culinary journey that transforms simple ingredients into an extraordinary dish! These easy-to-make baked quinoa falafel patties are not just a meal; they’re an experience. Offering a delightful, meatless option suitable for any time of day (perhaps not breakfast, but we won’t judge!), these falafels are incredibly versatile. Enjoy them alongside a fresh salad, tucked into warm pita pockets with our creamy homemade tahini sauce, or even as a unique appetizer. And the best part? They make fantastic leftovers, ensuring you have delicious, healthy meals ready to go!

The Return of the Chickpea: A Middle Eastern Delight

It’s time to celebrate the humble chickpea once again! After indulging in the creamy perfection of homemade hummus, our cravings for vibrant Middle Eastern cuisine led us straight to these incredible baked quinoa falafel patties. Forget the traditional deep-fried versions; we’re embracing a lighter, healthier approach without sacrificing any of the authentic flavors. Imagine tender, lightly spiced patties bursting with the goodness of quinoa, chickpeas, fresh parsley, aromatic garlic, and a hint of olive oil, all baked to perfection and generously drizzled with a luscious homemade tahini sauce. Each bite is a symphony of textures and tastes, promising a satisfying and wholesome meal.

Embracing the Versatility of Quinoa

For many, quinoa was once an unfamiliar grain, often eyed with skepticism in the supermarket aisles. Thoughts of it turning into a “gloppy mess” were common fears. However, this year marks a turning point as more and more home cooks discover the incredible magic of quinoa. It’s truly an amazing superfood! While we know its value in salads and casseroles, have you ever considered its potential in veggie burgers or falafel? It might seem unconventional, but quinoa brings a unique texture and a powerful nutritional boost to these savory patties. Its delicate, nutty flavor perfectly complements the robust chickpeas and aromatic spices, making these falafels not just delicious, but also incredibly nutritious. We are continually amazed by the endless possibilities this wonderfully versatile ingredient offers.

Why Quinoa and Baked Falafel? A Healthier Twist

**Nutritional Powerhouse:** Quinoa is a complete protein, meaning it contains all nine essential amino acids. It’s also rich in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, and vitamin E. Adding it to falafel significantly boosts the nutritional profile of this classic dish.
**Lighter Option:** Baking these falafel patties instead of deep-frying drastically reduces the fat content, making them a much healthier choice without compromising on flavor or satisfying texture. You get all the crispiness and tenderness you desire, guilt-free.
**Gluten-Free Goodness:** Naturally gluten-free, quinoa makes these falafels accessible to those with gluten sensitivities or anyone looking to reduce gluten in their diet.
**Sustainable Choice:** Plant-based meals like these falafels are not only good for your body but also for the planet, offering a sustainable and environmentally friendly dining option.

Endless Ways to Enjoy Your Baked Quinoa Falafel

The beauty of these baked quinoa falafel patties lies in their incredible versatility. Once you’ve mastered the recipe, the creative ways to serve and enjoy them are truly boundless. Here are just a few ideas to get you started, ranging from light and refreshing to hearty and satisfying:

**Classic Salad Topper:** Serve them warm or at room temperature on a bed of fresh mixed greens, cherry tomatoes, and cucumber, then generously drizzle with homemade tahini sauce for a light yet fulfilling meal.
**Pita Pocket Perfection:** Stuff them inside warm pita bread along with crisp lettuce, fresh diced tomatoes, thinly sliced Persian cucumbers, and a dollop of tahini sauce for a portable and traditional falafel sandwich experience.
**Hummus Dipping Delight:** Pair them with your favorite creamy homemade hummus for an irresistible appetizer or snack. The combination of textures and flavors is simply divine.
**Middle Eastern Nachos (Faux-chos!):** Crumble the falafel patties over pita chips, add a generous layer of hummus, and top with your favorite fresh toppings like diced tomatoes, red onions, and a sprinkle of feta cheese for a fun, flavorful twist.
**Veggie Burger Extravaganza:** Place them between soft burger buns, slathered with hummus, and topped with crisp alfalfa sprouts, sliced onions, and fresh tomato for a hearty and healthy vegetarian burger alternative.
**Grain Bowl Hero:** Build a vibrant grain bowl with a base of fluffy couscous or rice, add roasted vegetables, a few falafel patties, and a generous drizzle of lemon-tahini dressing.
**Mezze Platter Star:** Arrange them on a mezze platter with olives, pickled vegetables, feta cheese, warm pita bread, and various dips for an impressive and delicious spread when entertaining guests.

Crafting Your Quinoa Falafel: Tips for Success

While traditional falafel often involves soaking dried garbanzo beans overnight, our recipe takes a smart shortcut, utilizing convenient canned chickpeas. This allows you to enjoy these delicious falafels without the extensive prep time, making them perfect for weeknight dinners or impromptu gatherings. The addition of quinoa further enhances the texture and nutritional value, making these falafels stand out.

Just like with meatballs or veggie burgers, achieving the perfect “stickability” is crucial for falafel patties to hold their shape during baking. Here are a few expert suggestions to ensure your patties are firm, flavorful, and fabulous:

**Binding Power:**
- **With Egg:** For extra security and ease, especially if you plan on reheating leftovers frequently, consider adding one egg to the mixture. The egg acts as an excellent binder, ensuring the patties remain intact.
- **Without Egg (Vegan Option):** If you prefer to keep your falafel vegan (as we did for this recipe), it’s entirely possible to achieve perfect patties. The key is to ensure the mixture isn’t too wet and has enough natural stickiness from the chickpeas and tahini. When reheating egg-free falafels, it’s best to bring them to room temperature first or use a toaster oven for crispiness. Avoid the microwave, as it can make them soft and crumbly.
**The Chickpea Factor:** Make sure your canned chickpeas are thoroughly drained and even patted dry if they seem excessively wet. Excess moisture is the enemy of a firm falafel.
**Texture is Key:** Don’t over-process the chickpea mixture in the food processor. You want a thick, somewhat coarse paste, not a completely smooth puree. A little texture adds to the authenticity and mouthfeel of the falafel.
**Cooling Quinoa:** Allow your cooked quinoa to cool completely before mixing it with the chickpea paste. Warm quinoa can introduce too much moisture and make the mixture difficult to form.
**Shaping Matters:** Whether you choose classic round falafel balls or flatter patties, aim for uniform size. This ensures even baking and consistent results. Using a cookie scoop or an ice cream scoop can help achieve consistent portions.

Let’s Get Cooking! Step-by-Step Guidance

Preparing these falafels is a straightforward process that begins with perfectly cooked quinoa. Start by sautéing the quinoa in a pan with a touch of olive oil, allowing its nutty aroma to deepen. Then, add vegetable or chicken stock, bring it to a rolling boil, reduce the heat, cover, and let it simmer for about 15 minutes. Once cooked, turn off the heat, let it stand for 5 minutes, then fluff with a fork and allow it to cool completely. This cooling step is vital for ensuring your falafel patties hold their shape beautifully.

Next, gather your flavor-packed ingredients for the falafel paste. In a food processor, combine the chickpeas, fresh parsley, garlic cloves, earthy cumin and coriander powders, bright lemon juice, a generous swirl of olive oil, creamy tahini paste, a pinch of red pepper flakes for warmth, vibrant paprika, and season with salt and pepper. Pulse these ingredients until they are thoroughly combined and form a thick, cohesive paste. Be mindful not to over-process; a slightly chunky texture adds character to the falafel.

In a large mixing bowl, gently fold together the cooled, fluffy quinoa, the finely chopped scallions, and the aromatic chickpea paste. Mix until everything is just combined. Now, it’s time to shape your falafels! Divide the mixture into 12 equal portions. You can shape them into classic, rounded falafel balls or flatten them into patties, whichever you prefer. Both shapes bake wonderfully and offer distinct serving possibilities.

These quinoa falafels have truly become a cherished recipe in our kitchen. Their exceptional flavor, satisfying texture, and remarkable versatility make them a reliable choice for any meal. They excel as leftovers, maintaining their deliciousness and making meal prep a breeze. This recipe is also fantastic for utilizing any leftover cooked quinoa you might have on hand. Whether you’re planning a light lunch, a hearty dinner, or simply looking for a wholesome snack, these baked quinoa falafels are a perfect fit!

Yield: 12 patties or falafels

Baked Quinoa Falafel with Homemade Tahini Sauce

Cook Time
50 minutes

Total Time
50 minutes

These simple baked quinoa falafel patties are so easy to make. They’re a great meatless option for any meal. Serve with a salad. Or even stuffed inside pita pockets with my homemade tahini sauce. Makes great leftovers!

Baked Quinoa Falafel with Homemade Tahini Sauce

Ingredients

For the quinoa:

1/2 cup uncooked quinoa
1 cup vegetable stock (or chicken stock)
1 teaspoon olive oil

For the falafel:

1 – 16oz can chickpeas (8oz of chickpeas when drained)
1/2 cup parsley, chopped
2 cloves garlic
1 teaspoon cumin powder
1 teaspoon coriander powder
3 tablespoons lemon juice
3 tablespoon olive oil
2 tablespoon tahini paste
1/2 teaspoon red pepper flakes
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
4 scallions, chopped

For the Tahini Sauce:

1 tablespoon parsley, finely chopped
1/2 cup mayonnaise (or greek yogurt)
2 tablespoons tahini paste
1 and 1/2 tablespoons of lime juice
1/2 teaspoon garlic powder

Instructions

For the quinoa falafel:

In a saucepan, heat the 1 teaspoon of olive oil. Sauté the quinoa for 1 minute. Add the vegetable stock and bring to a rolling boil, reduce heat, cover and cook for 15 minutes. Turn off stove and let stand for 5 minutes. Remove the lid, fluff quinoa and let cool.

For the quinoa falafels:

Place a rack in the center of the oven and preheat the oven to 450 degrees F. Grease a baking sheet with nonstick spray, set aside.
In a food processor, combine the chickpeas, parsley, garlic, cumin powder, coriander powder, lemon juice, olive oil, tahini paste, red pepper flakes, paprika, salt and pepper. Pulse until all the ingredients are thoroughly mixed and a thick paste forms.
In a large bowl, combine the chickpea paste, quinoa and chopped scallions. Divide the mix into 12 even patties. Alternately you can shape them into balls like real falafel.
Place on the greased baking sheet. Bake for 20 – 25 minutes or until lightly golden brown. After 12 minutes of cooking, gently flip the patties using a spatula for even browning.

For the Tahini Sauce:

In a medium bowl, combine all ingredients using a whisk or a rubber spatula. Serve chilled with warm falafel.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I’d love to see what you made!