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Quinoa Falafels

the urban baker: Quinoa Falafels

the urban baker

The Urban Baker is deliciously photographed blog about nourishing your family's soul through life in the kitchen. The recipes for fabulous savories and sweets are easily replicated and will inspire you.

Tuesday, September 7, 2010

Quinoa Falafels

In college, I discovered falafels.  I happen to be a lover of most things fried (unfortunately for me) and eating a falafel with tons of veggies and avocado makes devouring them a bit more acceptable. As I have mentioned in the past, I am a fan of Dave Lieberman and his book;  the 10 things you need to eat, makes me like him all that much more.

Dave taught me a thing or two about quinoa. Most recipes say a 2 to 1 ratio when making most grains.  Yet, with quinoa, this rule does not apply.  However, up until acquiring Dave's book, I was no good at making quinoa and basically, gave up.  His tip: use 1 1/4 cups water to 1 cup quinoa.  Genius!

I like to make a big batch of quinoa and keep it in the fridge.  Not only do I make these amazing falafel balls, but I also love to make quinoa cakes ( similar to a veggie patty) and the quinoa breakfast cereal (here).   The cooked quinoa can stay in the fridge, for about a week. The only down side to this recipe is that they have to be eaten within a short time of making them.  They get a little soggy and don't really keep their texture nor their taste. Too bad for Miguel.  He loves to take his lunch to work and this could be one of those perfect foods.

I like to serve them with fresh whole wheat pita, homemade hummus and a huge Israeli salad!  My kids have fallen in love with these.  And getting this kind of protein in them makes me very happy!

Quinoa + Chickpea Falafel
yield: 30 balls

ingredients:
1 cup chickpea flour
1/4 tsp. ground cumin
1 Tbls. olive oil
1 1/4 cup boiling water
1 cup cooked quinoa
2 garlic cloves
1 tsp. kosher salt
juice of 1/2 lemon
3/4 tsp. black pepper
canola oil for frying

instructions:
• combine chickpea flour, cumin, olive oil, and boiling water in large bowl. mix well with a fork to form a paste.  let sit for about 10 minutes.  add the remaining ingredients except for the canola oil.
• heat the canola oil in a small dutch oven ( i use a small le creuset) on medium heat ( you don't want to burn the oil).  using a deep frying thermometer, heat to 350*
• using a small, 1-2 tablespoon size ice cream scooper, scoop batter to make free formed balls and dump, gently into the hot oil. put 5-6 in the pot at at time.  you don't want to overcrowd the pan and you also don't want to reduce the heat of the oil. cook for about 5 minutes, turning once, until golden brown.
• drain on a paper towel lined baking sheet.  repeat with the remaining batter.
• serve at once.
• serve with warm pita, hummus, Israeli salad, eggplant dip, or whatever suits your fancy!

I like to make hummus and keep it in the house.  It is so inexpensive to make and literally takes 5 minutes from start to finish.  And in my opinion, the only way to make an Israeli salad is to chop the veggies really, really fine.  Keeping this on hand keeps me far away from the sweets!

Hummus
yield: 2 cups

ingredients:
1 15oz. can of chickpeas, drained and rinsed twice (reserve the liquid)
1 tsp. kosher salt
2 garlic cloves
1/4 cup tahini (sesame paste)
4 Tbls. freshly squeezed lemon juice
zest of 1/2 lemon
1-2 Tbls. reserved liquid
several dashes of Sriracha (Asian hot sauce)
chopped parsley

instructions:
• put garlic in the bowl of a food processor and pulse a few times to chop.  add the rest of the ingredients and pulse until pureed.  taste for seasoning, add kosher salt and a little pepper to taste.  sprinkle with fresh, chopped parsley.  serve with toasted pita chips and cut up veggies.

Israeli Salad

ingredients:
• 3 Roma tomatoes
• 4 Persian cucumbers
• 1 red bell pepper
• 7 radishes
• 1/2 red onion
• 1 stalk of celery
• 2 Tbls. basil
• juice of one lemon
• dash or two of olive oil
• kosher salt, to taste

instructions:
• chop all veggies super small.  add to the bowl.
• squeeze lemon over veggies.  add olive oil and toss.
• season with salt to taste
• add basil right before eating!
paprika

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13 Comments:

Blogger NikiTheo said...

Mmm.... I just had a falafel pita form Roti for lunch. Yum... This makes me want more, but the quinoa addition rocks! I'm always looking for more ways to use my quinoa (loved the breakfast cereal, btw!). So this is an awesome new way for me, thanks!

September 7, 2010 at 10:29 AM  
Blogger Justin said...

they're so light in color, i would have guessed they were cookies or something else ... definitely not falafel

September 7, 2010 at 10:31 AM  
Anonymous MyLastBite said...

Ooh... you just made me want to eat quinoa!!!

September 7, 2010 at 10:49 AM  
Blogger Maria said...

Everything looks fantastic! I am in love with the quinoa falafels!

September 7, 2010 at 11:14 AM  
Anonymous marla {family fresh cooking} said...

I agree, once you discover falafel & hummus life is that much more perfect! I love mediterranean food in all forms. Love the quinoa in this recipe!

September 7, 2010 at 2:48 PM  
Blogger Kim said...

What a great meal you're offering us! I also like fried stuffs... Falafel and hummus, so a great combo!

September 7, 2010 at 4:36 PM  
Blogger Jeannie said...

Looks like quinoa is in season now...seen lots of recipes in the blogs lately...am really curious as to the taste of it! Yours looks really good, different from all the rest I have seen.

September 7, 2010 at 5:58 PM  
Blogger Eliana said...

I absolutely adore falafel but have never had it with Quinoa. This looks like it is definitely worth a try.

September 8, 2010 at 1:11 PM  
Anonymous Cucee Sprouts said...

Can you bake them? Will they keep their shape?

September 8, 2010 at 1:48 PM  
Blogger Ellie (Almost Bourdain) said...

Really nice meal! Love your photos and recipes :)

September 8, 2010 at 9:41 PM  
Blogger The Cilantropist said...

Just noticed I was sharing Best of the Blogs with you today on FoodNewsJournal, and I thought I would stop by to tell you this dish looks fabulous! :)

September 8, 2010 at 10:00 PM  
Anonymous Katie@Cozydelicious said...

I love the idea of quinoa on falafel. Excellent! I'm so excited.. I think I'm going to mak ethese this weekend. Yum!

September 9, 2010 at 10:44 AM  
Blogger The Urban Baker said...

Quinoa is one of those universally, yummy grains. I am so glad you have all been inspired:
Niki - the quinoa addition does rock!

Justin - falafel they are. made them last night for 25 people and all were blown away!

Jo - I will personally make them for you

Maria - these are something to fall in love with

Jeannie - just remember the 1 1/4 to 1 ratio and you will have perfect quinoa every time!

Marla - I am with you on the mediterranean food!

Kim - in my books, fried is a delicacy!

Eliana - it is so worth the try! Let me know how it comes out.

Cucee - I wouldn't bake them. Fry them and just don't eat them often.

Ellie - thanks! It truly is a great meal!

Cilantropist - thanks so much for the update on the Best of Blogs on the FoodNews Journal. I didn't even know it existed. Congrats to you, my dear!

Katie - you should be excited. They are addicting and delicious!

Enjoy! I love, love, love all your comments!

September 9, 2010 at 2:57 PM  

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