Ingredients

The following ingredients have 46 Servings
  • 2 cups quinoa (dry)
  • 2 14 oz cans low sodium chickpeas (drained & rinsed)
  • 1 medium onion (coarsely chopped)
  • 8 garlic cloves (large)
  • 2 cups parsley (packed)
  • 4 tsp cumin (ground)
  • 2 tsp coriander (ground)
  • 4 tbsp sesame oil
  • 2 tbsp cornstarch
  • 3 tsp salt
  • 1/2 cup water
  • Cooking spray (I use Misto)
  • 14 whole wheat pitas (for serving)
  • 1 long English cucumber, thinly sliced (for serving)
  • 3 tomatoes, thinly sliced (for serving)
  • 1 cup tahini
  • 1 cup water
  • 2 lemons (juice of)
  • 1 garlic clove (large)
  • 1 tsp salt

Instruction

  • Cook quinoa with a pinch of salt as per package instructions, get perfect results with this how to cook quinoa on stove. In the meanwhile, line 2 large baking sheets with unbleached parchment paper or silicone baking mats and spray with cooking spray. Also get a bowl with cold water and small trigger scoop ready. Set aside.
  • In a large food processor, add chickpeas, onion, garlic, parsley, cumin, coriander, sesame oil, cornstarch, salt and water. Blend until semi-smooth with some smaller chickpea chunks left.
  • In a large bowl, add cooked and fluffed quinoa, and blended chickpea mixture; mix with spatula until well combined.
  • Preheat oven to 450 degrees F. Using small scoop, scoop falafel mixture, packing it tightly, roll into golf size balls (helps to dip hands in water in between) and place on prepared baking sheets about 1 inch apart.
  • Spray with cooking spray and bake for 30 minutes or until golden brown and crispy, turning once.
  • While falafel is baking make Tahini Sauce. In a food processor, add tahini, water, lemon juice, garlic and salt; process until smooth.
  • Serve falafel warm, in a pita pocket with some sliced cucumbers, tomatoes and drizzle with lots of sauce. Great for meal prep, lunches and potlucks.