quinoa falafel wrap
I’m all for anything that calls for olives, cucumbers and chickpeas together in one meal, so when I saw this stunning quinoa falafel dish made by Whitney Womack, I had to try it.
I used to make falafel a lot; I must have gotten sick of it years ago because it’s been a loooong time since I had the craving. The addition of quinoa is really great in these! Quinoa is a great gluten-free grain and I love to add it into anything. I love the nuttiness and crunch it adds.
I was missing a few things in Whitney’s original recipe but I still loved the way they came out. They’ll definitely be an addition to my regular repertoire of recipes. My five year old daughter loved them! I’d also consider making this mix a day or so ahead of time so that it’s ready to use whenever you want. They only take a few minutes to cook on each side, so they’re an easy dinner/lunch to prepare.
1 can prepared chickpeas, drained and rinsed well or the equivalent of dried chickpeas, cooked until tender (approx. 15.5 oz)
1 c cooked quinoa, separated into 1/2 c and 1/2 c. I used red quinoa; no difference in what kind you use as long as it’s cooked well.
1/3 c grated carrot
2 cloves minced garlic
1/4 c diced shallot
2 T nutritional yeast
1/4 c fresh lemon juice
Handful of fresh chopped parsley
1 T toasted sesame seeds
2 T flax eggs, which is 2 T flax meal whisked together with 6 T lukewarm water and left out to thicken for 15 minutes (or hens eggs if you aren’t vegan, farm fresh please!)
1 t cumin
Salt & pepper to taste
Roasted red peppers
Soft cheeses like feta, goat or cashew cheese or greek yogurt
Pitas or collard greens for wraps
Heat 1 tablespoon of grapeseed or olive oil in a skillet over medium-low heat.
Sauté the carrots, garlic and shallot for 6-8 minutes, or just until softened and slightly golden.
Add all the remaining ingredients (not the extras) to a food processor except for 1/2 c of the quinoa.
Process until combined well, for 20-30 seconds.
Add the cooked carrots, garlic & shallot to the food processor and pulse to combine.
Scoop your mix into a medium bowl and fold in the remaining 1/2 c of quinoa.
Refrigerate for at least an hour so that it all comes together. You can refrigerate this for up to 48 hours if you want to make it ahead of time.
To cook the patties:
Heat a skillet over medium heat and add 1 T grapeseed or olive oil.
Scoop 1/4 c of mix into the skillet and press lightly to flatten. I usually cook 3 or 4 scoops at a time. Don’t crowd the pan!
Turn the heat down slightly after you add your falafel to the skillet. You want to get a crispy outside but not let the inside dry out too much.
Cook for about 3 minutes on each side, until golden brown.
Serve with salad and wrap with any extras you choose.