HOW TO: Make crispy chickpea & quinoa falafels

crispy falafel, chickpeas and quinoa falafels, Egyptian mashed chickpeas fried balls, pita bread

1. Gather the ingredients

  • 1/2 cup of quinoa
  • 1 can of chickpeas
  • 1 small red onion
  • 3 garlic cloves
  • 1/4 cup of fresh parsley
  • 1/4 cup of fresh cilantro
  • 1 tbsp of red pepper flakes
  • 2 tbsp of cumin
  • 2 tsp of marine salt

crispy falafel, chickpeas and quinoa falafels, Egyptian mashed chickpeas fried balls, pita bread

2. Prep the quinoa

Cook the quinoa according to these instructions. If you are using canned chickpeas wash them and drain them, otherwise cook them.

crispy falafel, chickpeas and quinoa falafels, Egyptian mashed chickpeas fried balls, pita bread

3. Prep the vegetables

Chop the red onion and garlic. Chop the parsley and cilantro.

crispy falafel, chickpeas and quinoa falafels, Egyptian mashed chickpeas fried balls, pita bread

4. Blend

In a food processor, combine the chickpeas, quinoa, onion, garlic, parsley and cilantro. Add the spices and blend well, making sure you have properly mashed the chickpeas (this will bind everything together).

crispy falafel, chickpeas and quinoa falafels, Egyptian mashed chickpeas fried balls, pita bread

5. Get the right consistency

If you need to, you could add some chickpea flour to help with the binding. But don’t worry too much as you need to refrigerate the mix for at least 30 minutes (or overnight) and it will have the right consistency.

crispy falafel, chickpeas and quinoa falafels, Egyptian mashed chickpeas fried balls, pita bread

6. Cook them

Take the mix out of the fridge and make small bites with your hands. In a large pan, medium-heat some oil and add the falafels one by one, cooking them for a few minutes on both sides, until gold and crisp. If you prefer, bake them instead. Let them cool and enjoy inside warm pita bread or with tomato and cucumber salad with lots of lemon.


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