In college, I discovered falafels. I happen to be a lover of most things fried (unfortunately for me) and eating a falafel with tons of veggies and avocado makes devouring them a bit more acceptable. I was reading one of my favorite books; Dave Lieberman’s the 10 things you need to eat, and I found his falafel recipe mae with quinoa.
Dave taught me a thing or two about quinoa. Most recipes that I have read or even made suggests a 2 to 1 ratio when making most grains. However, up until acquiring Dave’s book, I was no good at making quinoa and basically, gave up. He has changed all of that. His tip: use 1 1/4 cups water to 1 cup quinoa. Genius!
I like to make a big batch of quinoa and keep it in the fridge. It lasts for about a week and it is a good, healthy option to have on hand. Not only do I make these amazing falafel balls, but I also love to make quinoa cakes (similar to a veggie patty) and the quinoa breakfast cereal .
This recipe has become a staple in our home. My kids have fallen in love with these. And getting this kind of protein in them makes me very happy! I like to serve them with fresh whole wheat pita, homemade hummus and a huge Israeli salad! The one downside to these is that they must be eaten immediately. They do not make good leftovers, which makes M sad.
Quinoa + Chickpea Falafel
yield: 30 falfel balls
1 cup chickpea flour
1/4 tsp. ground cumin
1 Tbsp. olive oil
1 1/4 cup boiling water
1 cup cooked quinoa
2 garlic cloves
1 tsp. kosher salt
juice of 1/2 lemon
3/4 tsp. black pepper
canola oil for frying
• combine chickpea flour, cumin, olive oil, and boiling water in large bowl. mix well with a fork to form a paste. let sit for about 10 minutes. add the remaining ingredients except for the canola oil.
• heat the canola oil in a small dutch oven ( i use a small le creuset) on medium heat ( you don’t want to burn the oil). using a deep frying thermometer, heat to 350*
• using a small, 1-2 tablespoon size ice cream scooper, scoop batter to make free formed balls and dump, gently into the hot oil. put 5-6 in the pot at at time. you don’t want to overcrowd the pan and you also don’t want to reduce the heat of the oil. cook for about 5 minutes, turning once, until golden brown.
• drain on a paper towel lined baking sheet. repeat with the remaining batter.
• serve at once.
• serve with warm pita, hummus, Israeli salad, eggplant dip, or whatever suits your fancy!
I like to make hummus and keep it in the house. It is so inexpensive to make and literally takes 5 minutes from start to finish. And in my opinion, the only way to make an Israeli salad is to chop the veggies really, really fine. Keeping this on hand keeps me far away from the cookie jar!
yield: 2 cups
1 15oz. can of chickpeas, drained and rinsed twice (reserve the liquid)
1 tsp. kosher salt
2 garlic cloves
1/4 cup tahini (sesame paste)
4 Tbls. freshly squeezed lemon juice
zest of 1/2 lemon
1-2 Tbls. reserved liquid
several dashes of Sriracha (Asian hot sauce)
• put garlic in the bowl of a food processor and pulse a few times to chop. add the rest of the ingredients and pulse until pureed. taste for seasoning, add kosher salt and a little pepper to taste. sprinkle with fresh, chopped parsley. serve with toasted pita chips and cut up veggies.
• 3 Roma tomatoes
• 4 Persian cucumbers
• 1 red bell pepper
• 7 radishes
• 1/2 red onion
• 1 stalk of celery
• juice of 1 lemon
• 1-2 Tbsp. good olive oil
• chop all veggies fine and mix in a bowl.
• store 2 days in the fridge