Falafel With Quinoa Tabouli Recipe

Name: Falafel With Quinoa Tabouli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None For the Falafel; 2 None (14-oz) cans chickpeas, rinsed, drained; 1/2 cup parsley leaves; 1 large egg, lightly beaten; 1/3 cup all-purpose flour; 2 tbsp lemon juice; 2 tsp ground cumin; 2 clove garlic, minced; 2/3 cup chopped walnuts; None None Sunflower oil, for frying; None None Pita bread, Greek yogurt, to serve; None None For the Quinoa Tabouli; 1/2 cup quinoa; 1 cup cold water; 1/4 cup mint leaves, chopped; 1/3 cup parsley leaves, chopped; 2 None tomatoes, finely chopped; 1 None cucumber, finely chopped; 1 None shallot, finely chopped; 2 tbsp extra virgin olive oil; 2 tbsp lemon juice

Servings: persons

None None For the Falafel
2 None (14-oz) cans chickpeas, rinsed, drained
1/2 cup parsley leaves
1 large egg, lightly beaten
1/3 cup all-purpose flour
2 tbsp lemon juice
2 tsp ground cumin
2 clove garlic, minced
2/3 cup chopped walnuts
None None Sunflower oil, for frying
None None Pita bread, Greek yogurt, to serve
None None For the Quinoa Tabouli
1/2 cup quinoa
1 cup cold water
1/4 cup mint leaves, chopped
1/3 cup parsley leaves, chopped
2 None tomatoes, finely chopped
1 None cucumber, finely chopped
1 None shallot, finely chopped
2 tbsp extra virgin olive oil
2 tbsp lemon juice

1
For the Falafel: In a food processor, combine chickpeas, parsley, egg, flour, 2 tbsp. juice, cumin and garlic. Process until smooth. Season to taste.
2
Roll heaped tablespoonfuls of mixture into balls. Roll in walnuts to coat. Arrange on a baking paper-lined tray and flatten slightly. Chill, covered, 1 hour.
3
To make Quinoa Tabouli: Place quinoa and water in a saucepan. Bring to a boil, covered. Reduce heat to low. Simmer, covered, 10-12 minutes, until water is completely absorbed. Rinse under cold water and drain well. Transfer to a bowl with remaining ingredients. Mix well Season to taste.
4
In a deep skillet, heat oil on high. Cook falafel in 2 batches, for 2-3 minutes each side, until golden. Drain on paper towel.
5
Serve with pita bread, tabouli, and yogurt.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: None None For the Falafel, 2 None (14-oz) cans chickpeas, rinsed, drained, 1/2 cup parsley leaves, 1 large egg, lightly beaten, and more.

Yes, Falafel With Quinoa Tabouli falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Falafel With Quinoa Tabouli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions