Quinoa Chickpea Tabbouleh and Wheat Free Falafel

Savory Food, Stuff I Make | February 4, 2016 | By

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These Quinoa Chickpea Tabbouleh with wheat free Falafel are packed with protein and full of color! Quinoa is one of my absolute favorite grains — breakfast, lunch, or dinner. I’m a die-hard fan. 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

Quinoa Chickpea Tabbouleh and Wheat Free Falafel
Yields 4
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. For the Tabbouleh
  2. 1 cup quinoa
  3. 1 (15 ounce) can lentils, drained and rinsed
  4. 1 (15 ounce) can chickpeas, drained and rinsed
  5. 1 yellow pepper
  6. 1/2 red onion, sliced
  7. 2 bunches Italian parsley, finely chopped
  8. 1 bunch mint, finely chopped
  9. 1 small beetroot (sliced in small cubes)
  10. 2 tbsp extra virgin olive oil
  11. 1/4 cup lemon juice, about juice of 1 lemon
  12. Pinch cinnamon
  13. Salt and freshly ground pepper, to taste
  14. For the Falafel
  15. 2/3 cup raw chickpeas, soaked overnight (120 g)
  16. 1 handful of cilantro
  17. 1 cloves of garlic
  18. 1/2 onion
  19. 2 tsp ground cumin
  20. 1 small yellow bell pepper
  21. Black pepper and salt
  22. 8 tbsp oat flour
Instructions
  1. 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.
  2. Fry the onions on a non stick 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, yellow pepper, onion, parsley, mint, olive oil, lemon juice, pinch cinnamon, and salt and pepper. Toss to combine.
  3. For the Falafel add chickpeas to a food processor or blender and blend for a few seconds.
  4. Add the rest of the ingredients (except the oat flour) and mix to combine. Don't overblend, 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 stand in the fridge for at least one hour.
  5. Make about 16 patties and fry on a non stick pan until golden brown on each side.
  6. Now serve as you like and sprinkle some beetroot on top, bon appetite!
Vegan Crush - Chef Maricel Lukkanit https://maricelsvegancrush.com/

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