Falafel with Quinoa

The Mediterranean restaurant nearest my home serves delicious falafel.  Since eating there, I've been on the lookout to find a recipe that is comparable.  Even though the restaurant fries their falafel, the texture of these baked ones gives the feel of fried without the extra calories.

Baked Falafel

  • 2 cups cooked chickpeas
  • ½ large onion, roughly chopped
  • 2-3 garlic cloves, peeled and roughly chopped
  • 2 tsp. cumin
  • ½ lemon, juiced
  • 2 TBSP olive oil
  • ½ tsp. each salt and pepper
  • 1 tsp. baking soda
  • 1 cup cooked quinoa
  • 1 TBSP sesame seeds (optional)


  • Preheat oven to 375 degrees F, line a baking sheet with parchment.
  • In a food processor, add the chickpeas, onion, lemon juice, garlic, cumin, salt, pepper, olive oil, baking soda and sesame seeds. Pulse until you have a thick paste, without almost any chunks.
  • In a large mixing bowl, add the chickpea mixture, quinoa, and parsley. Stir together until evenly combined.
  • Form the falafels with your hands by taking about 2 TBSP of the mixture at a time. Gently roll it into a ball, and place it on the baking sheet. Continue with the rest of the batter.

Bake for 30 minutes in the oven, until lightly browned and slightly crispy on the outside.

Serve with aioli sauce.

Aioli sauce


  • 2 garlic cloves, pressed
  • ¼ tsp. coarse salt
  • ½ cup mayonnaise
  • 2 TBSP olive oil
  • 1 TBSP fresh lemon juice

Combine all ingredients in a small bowl. Whisk until well mixed. Serve immediately and store any leftovers promptly in the refrigerator.

Adapted from myfitnesspal.com