Quinoa-Lentil Falafel

By Pavani @napavani
Blogging Marathon#66: Week 4/ Day 2
Theme: Bookmarked Recipes  Dish: Quinoa Lentil Falafel from Food52 Today I have a yummy variation to traditional falafel. This is made with quinoa and lentils instead of chickpeas and fava beans. I bookmarked the recipe from Food52. Original recipe used whole mung beans but I subbed them with some French lentils.
These falafel are baked and are healthier than the traditional deep fried version. Adding quinoa makes them more substantial and filling. Along with quinoa and lentils, chickpea flour or besan is added to bind the falafel and also to impart a nutty flavor.
Food52 article lists a whole week of recipes using these falafel. Make a yummy romesco sauce along with the falafel on the weekend and you have meals for the whole week sorted out. You can make tacos, tiny sliders or even salad with them. I used these homemade dinner rolls to make my sandwich.
Another great thing about these is that they can be frozen in a ziploc bag for upto 2~3 months. Lay them in a single layer on a baking sheet and freeze until firm, then transfer them into a ziploc bag. Take out as many falafel as you want in a microwave safe plate and reheat for 1~2 minutes. Enjoy!!

 Recipe adapted from Food52:
Quinoa-Lentil Falafel Ingredients:
  • 3/4cup Quinoa, rinsed and drained
  • 3/4cup French Lentils (sub with green or brown lentils or whole mung beans)
  • 1/4cup Chickpea flour (besan)
  • 1 Small red onion, chopped
  • 2 Garlic cloves, minced
  • 1/2cup Parsley, chopped
  • 1~2tbsp Lemon juice
  • 1tsp Red Chili powder or Paprika
  • 1tsp Ground Cumin
  • 1tbsp Egg replacer powder or Flaxseed meal
  • To taste Salt
Method:
  1. Cook Quinoa with 11/2 cups of water for 16~18 minutes or until tender. Let cool slightly.
  2. Cook lentils or mung beans in 2~21/2 cups of water until tender, about 20~25 minutes. Let cool slightly. Soaking mung beans before hand will make cooking them much easier.
  3. Whisk 3tbsp water in the egg replacer or flax seed meal and set aside for 5~10 minutes.
  4. In a food processor, combine quinoa, cooked lentils or mung beans, chickpea flour, parsley, onion, garlic, egg replacer mixture, red chili powder, ground cumin, lemon juice and salt. Process to incorporate all the ingredients well. Taste and adjust salt and lemon juice.
  5. Transfer to a bowl and refrigerate for at least 1 hour to overnight.
  6. Preheat the oven 375F. Line a baking sheet with parchment paper.
  7. Pinch off a golf ball size pieces and arrange them on the prepared baking sheet. Brush the falafel with extra virgin olive oil on top and bottom. Bake for 20~25 minutes, turning the baking sheet around halfway through and flipping the falafel over. When done, falafels should be browned and firm to touch.

Lets check out what my fellow marathoners have cooked today for BM# 66.