Quinoa Falafel with Avocado Tahini Dressing
Prep time
Cook time
Total time
Falafel made with canned chickpeas and quinoa for a big taste and protein boost, topped with a creamy avocado dressing. Vegan and Gluten-Free
Recipe type: Appetiser, Main, Entree
Cuisine: Middle Eastern, Southwest
Serves: 3-4
  • 540 mL can chickpeas, rinsed & drained
  • vegetable oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • ⅓ cup cooked quinoa
  • 2 tbsp cilantro (fresh coriander)
  • 1 tbsp ground cumin
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 vegan "eggs" (such as Ener-G Egg Replacer)
Avocado Tahini Dressing
  • 1 ripe avocado
  • ¼ c tahini
  • 1 tbsp fresh lime juice (about ½ lime)
  • 2 tbsp cilantro (fresh coriander)
  • ½ cup water
  1. Blend all dressing ingredients in a food processor or blender. Set aside.
  2. Pulse the chickpeas in a food processor until no more whole chickpeas remain.
  3. Heat 1 tbsp vegetable oil in a frying pan on medium heat and fry the onions and garlic until soft.
  4. Combine chickpeas, onion mixture, quinoa, cilantro, cumin, salt, pepper, and vegan "egg" mixture.
  5. Form the mixture into 12 balls, and flatten them slightly.
  6. Heat a couple tablespoons vegetable oil in a frying pan on medium heat. Add the falafel patties and cook for about 3 minutes on each side, or until lightly browned.
  7. Serve with dressing, either straight-up, or in pita bread with lettuce, tomato, etc.
Recipe by Vegangela at http://vegangela.com/2013/04/07/quinoa-falafel-with-avocado-tahini-dressing/