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.
