If you’re craving a fresh, vibrant twist on a classic favorite, this Baked Lemon Herb Quinoa Falafel Recipe is exactly what you need. It’s an easy, non-traditional falafel that’s bursting with bright lemon zest, fragrant herbs, and the perfect balance of spices. Naturally vegan and gluten free, these golden patties bake up beautifully crispy outside while staying tender inside. Whether you’re topping salads, stuffing pita pockets, or building grain bowls, this recipe delivers all the flavor without any fuss. Trust me, once you try this, you’ll want to keep it in your regular rotation forever.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity. Each ingredient plays a crucial role in creating the perfect texture, tantalizing flavor, and eye-catching color of these falafel patties.
- 1 cup quinoa: This protein-packed grain forms the fluffy yet sturdy base of the falafel.
- 1 Tbsp. olive oil, plus more for greasing the pan: Adds richness and ensures a lovely golden crust.
- 1/2 cup roughly chopped sweet onion: Brings subtle sweetness and depth to the mix.
- 3 large cloves garlic, minced: For that irresistible savory punch every falafel deserves.
- 1 lemon, zested: Imparts a bright citrus zing that wakes up the whole dish.
- 1 Tbsp. lemon juice: Enhances the freshness and balances the earthiness.
- 1 large handful flat-leaf parsley: Leaves you with vibrant green flecks and herbaceous notes.
- 2 tsp. cumin: Introduces warm, aromatic undertones that are classic to falafel.
- a pinch of cayenne (optional): A little heat to elevate the flavor without overpowering it.
- 1/2 tsp. baking soda: Helps lighten the texture so the falafel isn’t dense.
- salt + pepper: Essential seasonings to bring everything into harmony.
How to Make Baked Lemon Herb Quinoa Falafel Recipe
Step 1: Prepare your quinoa
Start by cooking your quinoa according to package instructions, which usually takes about 15 minutes. Once cooked, allow it to cool slightly for 15 minutes so it’s easier to work with and doesn’t create a mushy falafel base.
Step 2: Sauté onions and garlic
While the quinoa cools, heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the chopped sweet onion and minced garlic, stirring occasionally. Cook until the onions turn translucent and tender but be careful not to burn the garlic, as that could add bitterness.
Step 3: Blend the aromatic base
Transfer the sautéed onion and garlic (with the oil) into a food processor. Add lemon zest, lemon juice, and fresh parsley. Pulse the mixture until it’s broken down but still slightly chunky—this ensures you keep lovely texture in your falafel.
Step 4: Combine quinoa and spices
Add the cooked quinoa to the food processor along with cumin, cayenne (if using), baking soda, salt, and pepper. Pulse again until the mixture begins to come together like a sticky dough and pulls away from the sides. Avoid over-processing; you want it somewhat coarse for that perfect bite. If the mixture feels too dry, gently fold in small amounts of olive oil until it sticks well.
Step 5: Shape and bake
Preheat your oven to 375 degrees Fahrenheit and grease your baking pan with a little olive oil. Wet your hands slightly to prevent sticking and shape the mixture into 10 balls. Arrange them on the pan and gently flatten each into patties with the back of a measuring cup. Brush the tops with olive oil to promote beautiful browning.
Step 6: Bake to perfection
Bake the falafel for 20 minutes on one side, then carefully flip each patty and bake for an additional 10 minutes. Once golden and firm, remove from the oven and let them cool slightly before serving.
How to Serve Baked Lemon Herb Quinoa Falafel Recipe
Garnishes
These falafel patties love to be dressed up! Sprinkle some extra chopped parsley on top for a fresh burst of color and flavor. A dollop of creamy tahini sauce or a tangy tzatziki complements the lemon-herb notes beautifully. Don’t forget a wedge of lemon to squeeze over just before eating for that zingy finish.
Side Dishes
Serve your baked lemon herb quinoa falafel alongside Greek salad, roasted veggies, or vibrant grain bowls for a wholesome meal. They also pair wonderfully with warm pita bread, hummus, and crisp cucumber slices for an easy Mediterranean-inspired feast.
Creative Ways to Present
Get creative by turning these falafel patties into sliders with your favorite sauces and crunchy slaw. Or crumble them over salads and bowls to add texture and protein. Layer them with avocado, pickled onions, and fresh greens inside a wrap for a perfect on-the-go lunch.
Make Ahead and Storage
Storing Leftovers
Leftover falafel patties keep wonderfully in an airtight container in the refrigerator for up to 3 days. They make for a quick snack or an easy addition to your next meal. Just be sure to reheat them gently to preserve their texture.
Freezing
If you want to keep these falafels for longer, freezing is your best friend. Arrange the baked patties on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They will keep fresh for up to 3 months.
Reheating
To reheat, avoid microwaving if you want to keep them crisp. Instead, warm them in a preheated oven at 350 degrees Fahrenheit for 10 minutes or until heated through. This method helps retain that deliciously crispy exterior.
FAQs
Can I use different herbs instead of parsley?
Absolutely! While flat-leaf parsley adds a traditional, fresh note, you can experiment with cilantro or even fresh mint to tailor flavors to your preference.
Is quinoa necessary or can I substitute something else?
Quinoa offers a great texture and protein content for this recipe, but cooked millet, bulgur, or even chickpeas could work as alternatives, though adjustments in moisture and binding may be required.
How do I make this recipe oil-free?
You can skip or greatly reduce the olive oil by sautéing onions and garlic in a splash of vegetable broth instead, and spraying the baking pan lightly with oil spray to prevent sticking.
Can I make these falafels gluten free?
Yes! This recipe is naturally gluten free since it uses quinoa instead of traditional chickpea flour, so it’s safe and delicious for gluten-free diets.
What’s the best way to achieve crispy falafel without frying?
Baking with a light oil brush on both sides at a hot temperature helps create a crisp outside while maintaining a tender inside, making it healthier and easier than frying.
Final Thoughts
There’s something truly special about the simple magic of this Baked Lemon Herb Quinoa Falafel Recipe. It’s a recipe that’s easy to make, healthy, and bursting with fresh, vibrant flavors that never get old. Whether you’re a falafel fan or trying it for the first time, these little patties will bring sunshine to your plate and joy to your taste buds. I can’t wait for you to try them and make this recipe your new favorite!
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Baked Lemon Herb Quinoa Falafel Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10 patties
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegan, Gluten Free
Description
A vibrant and healthy baked lemon herb quinoa falafel recipe that’s naturally vegan and gluten-free. These flavorful patties are perfect as toppings for grain bowls, salads, or pita sandwiches, offering a fresh twist on traditional falafel with zesty lemon and aromatic herbs.
Ingredients
Main Ingredients
- 1 cup quinoa
- 1 Tbsp. olive oil, plus more for greasing the pan
- 1/2 cup roughly chopped sweet onion
- 3 large cloves garlic, minced
- 1 lemon, zested
- 1 Tbsp. lemon juice
- 1 large handful flat-leafed parsley
- 2 tsp. cumin
- a pinch of cayenne (optional)
- 1/2 tsp. baking soda
- Salt and pepper, to taste
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375 degrees F (190 degrees C) and grease a baking pan with olive oil to prevent sticking.
- Cook Quinoa: Cook quinoa according to package instructions, typically simmering in water until fluffy. Allow it to cool for about 15 minutes before proceeding.
- Sauté Onion and Garlic: Place a small saucepan over medium heat. Add 1 tablespoon of olive oil, then add chopped onion and minced garlic once hot. Sauté, stirring occasionally, until onions are translucent but garlic is not burnt, about 3-5 minutes.
- Process Aromatics: Transfer the sautéed onion and garlic with the oil to a food processor. Add lemon zest, lemon juice, and parsley. Pulse a few times until ingredients are coarsely chopped but not pureed, maintaining some texture.
- Combine Ingredients: Add the cooked and cooled quinoa, cumin, cayenne (if using), baking soda, salt, and pepper to the food processor. Pulse just until the mixture starts to come together and pulls away slightly from the sides. The texture should be sticky but not fully pureed.
- Adjust Texture if Needed: If the mixture feels too dry, add 1 teaspoon of olive oil at a time and mix by hand until sticky enough to form patties. Taste and adjust seasoning as necessary.
- Form Patties: Wet your hands slightly to prevent sticking and form the mixture into 10 balls. Place them on the prepared baking pan and gently flatten each with the back of a measuring cup to shape patties. Brush the tops with a little olive oil for crispness.
- Bake Falafel: Bake in the preheated oven for 20 minutes. Carefully flip each patty and continue baking for another 10 minutes until golden and firm.
- Cool and Serve: Allow the falafel patties to cool slightly on the baking sheet before serving. Enjoy them as toppings on grain bowls, in pita sandwiches, or alongside salads.
Notes
- You can add a pinch of cayenne for a subtle spicy kick or omit it for a milder flavor.
- Be careful not to over-process the mixture to maintain a pleasant texture; falafel should be somewhat chunky, not pureed.
- Wet your hands when shaping patties to avoid sticking and achieve evenly shaped falafel.
- Leftover falafel can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
- Use fresh lemon juice and zest for the best citrus flavor.
