Makes: 10-12 falafels
Skill Level: Beginner
Total Time: 30 minutes
Ingredients:
1 cup Quinoa, cooked and cooled
15 oz Chickpeas, canned, rinsed and drained (1 ½ cups)
¼ cup Pumpkin seeds
5 each Garlic cloves
½ tsp Kosher salt
1 tsp Ground cumin
½ tsp Ground coriander
2 T. Tomato paste
2 T. Soy sauce, liquid aminos or coconut aminos
1 tsp Nutritional yeast
2 T. Olive Oil (separated)
Directions:
- Preheat oven to 350 degrees. Cook quinoa and set aside.
- Place all of the ingredients except the quinoa in a food processor and pulse until the mixture sticks together.
- Taste and adjust salt to your preference. Form the mixture into 10-12 small patties.
- Bring a large saute pan to medium high heat. Add 1 T. of olive oil and pan sear each falafel for 2-3 minutes on each side. Work in batches to prevent crowding the pan.
- Finish baking the falafels on a baking sheet for 5-8 minutes if needed. Enjoy!
Nutrition Information: A plant forward protein source.
Per 1 falafel (serving is 2-3, 2 oz falafels) –
Calories: 105 cal, Fat: 5g, Protein: 4g, Carbohydrates: 12g, Fiber: 2.5g, Added Sugar: 0g,
Sodium: 205mg