it all started with my first trip to whole foods in boston yesterday with my roommate, jessica. even when i go to whole foods with a very specific grocery list, (or like yesterday, not intending to buy more than something small to eat for lunch), i am so easily distracted by hundreds of other things on the shelves. my ability to be inspired by a single ingredient could fill a volume of cookbooks–i think all i need now is to clear up my schedule for the next few years to try them all out.
yesterday my extra purchase was a pound of rainbow carrots. this recipe is a slight variation of a really wonderful original from one of my favorite food blogs, sprouted kitchen. the first two times i made the falafel, i followed her recipe verbatim–the only reason this recipe is slightly changed is because i didn’t have the exact ingredients to mimic the sprouted kitchen recipe when i started making dinner last night. so instead of walking to the store, i just made something similar with the ingredients on hand. as i’m writing this, i am finishing some of the leftovers from last night. it’s simple to make & makes about one dozen, one inch falafel cakes.
1/2 cup cooked quinoa
15 oz. garbanzo beans
1 cup thinly chopped carrots
1/2 of a small red onion, diced
1 tsp. each of sesame seeds, cumin and coriander
2 T. olive oil
salt & pepper
combine all of the ingredients in a large bowl. i’ve found that if i use an immersion blender or food processor to puree at least 1/2 or 2/3 of the mixture, the patties stay together a lot better when they’re being cooked. heat the olive oil in a large saute pan and drop the falafel mixture by spoonfuls into the pan. cook at least 3 minutes on each side, over medium heat, and remove from pan. these are delicious on their own, or eaten in a pita with some chopped tomatoes, parsley, and yogurt-tahini sauce (the recipe can be found on the sprouted kitchen blog). enjoy!
4 thoughts on “quinoa falafel”
Something new to try with pita and tzatziki, hooray! And the carrots are just beautiful, I’ll have to look for some colorful ones next grocery day.
Thank you for the kind words! Those carrots are gorgeous!
I might have a solution to the binding problem (and the volume and texture/consistency issue too). Add two tablespoons to 1/4 cup flour and half a tablespoon of baking powder to give your alternative falafels some shape and a bit of “lift.”
thanks christian–I’ll have to try that next time!