Quinoa Chickpea Tabbouleh and Wheat Free Falafel

RECIPES, Savory Food | 04/02/2016 | By

This Quinoa Chickpea Tabbouleh with wheat-free Falafel is packed with protein and full of color! Quinoa is one of my absolute favorite grains — breakfast, lunch, or dinner. It has a toasted flavor and slightly chewy texture that makes it great on its own or in a salad like this one.

Vegan Chickpea Salad

For more salad inspiration check out my Seaweed infused Cucumber Noodle Salad recipe. This salad is fast, light, and a crunchy addition to just about any meal.

I hope you enjoy this Quinoa Chickpea Tabbouleh recipe as much as I do. Stay true to yourself and listen to your heart. It knows the way and will always tell you the truth. Sending love, always. xx

Quinoa Chickpea Tabbouleh Recipe

Prep Time 45 minutes
Course dinner, lunch
Cuisine middle east
Servings 4 serving


For the Tabbouleh

  • 1 can brown lentils drained and rinsed
  • 1 can chickpeas drained and rinsed
  • 1 yellow bell pepper small dice
  • 1 small red onion thinly sliced
  • 2 bunch fresh parsley finely chopped
  • 1 bunch fresh mint finely chopped
  • 1 small beetroot small dice
  • 2 Tbsp extra virgin olive oil
  • 1/4 cup juice of fresh lemon juice
  • pinch of cinnamon powder
  • salt and freshly ground pepper to taste

For the Falafel

  • 1 can chickpeas drained and rinsed
  • 1 piece yellow bell pepper
  • 1 handful cilantro chopped
  • 1 clove garlic
  • 1 small onion
  • 1 Tbsp ground cumin
  • 8 Tbsp oat flour
  • salt and freshly ground pepper to taste


  • Add 1 cup quinoa to 2 cups boiling water. Reduce heat to low. Cover and simmer until tender, about 15 minutes and let stand, covered, for 5 minutes.
  • Fry the onions on a nonstick pan without oil until translucent and add the chickpea and lentils. Cook until fluid is evaporated. Combine in a bowl the quinoa, chickpeas lentil mix, and the rest of the tabbouleh ingredients. Toss to combine.
  • For the Falafel add chickpeas to a food processor or blender and blend for a few seconds.
  • Add the rest of the ingredients (except the oat flour) and mix to combine. Don't over blend, you want a chunky texture. Add the oat flour and blend just until it's mixed with the rest of the ingredients. Place the mixture in a bowl, cover, and let sit in the fridge for at least one hour to set.
  • Make about 4-6 patties and fry on a nonstick pan until golden brown on each side.
  • Serve in bowls and decorate with beetroot and cilantro.
Keyword vegan, wheat-free