Quinoa Falafel With Israeli Salad
View original ↗
Cooked & Loved · by Irena Macri★ 5.0 (1)

Quinoa Falafel With Israeli Salad

NUTRITION · PER SERVING65M COOK
CAL 25%·PRO 38%
CARBS 64G50% OF CAL
9G FIBER0G ADDED8G INTRINSIC47G OTHER8G TOTAL SUGAR
FAT 20G36% OF CAL
3G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy baked quinoa and chickpea falafels served with a fresh Israeli salad of cucumbers, tomatoes, and herbs. Protein-rich and naturally gluten-free.

mainmiddle easternbeansdairy freegluten freevegetarian
View the full recipe on Cooked & Loved →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.

Ingredients

serves 4
  • 1 ½ cups dry quinoa (white or mixed colour)
  • 3 cups water (bring to a boil first)
  • 1 cup chickpea flour (see notes for alternatives)
  • 2 eggs
  • ½ large handful of coriander (finely chopped)
  • 3 green onions/scallions (finely chopped)
  • 1 large clove of garlic (grated or minced (or 1 teaspoon garlic powder))
  • 1.5 teaspoons ground cumin
  • ½ teaspoon
  • Optional: some raw tahini drizzled on top
  • 3 medium cucumbers (diced into cubes)
  • 2 large tomatoes (diced into cubes)
  • ¼ to ½ red onion (chopped finely)
  • 1/2 cup of chopped coriander or parsley
  • 3-4 tablespoons olive oil
  • 2-3 tablespoons lemon juice
  • Salt and pepper to taste (I like generous salt on this particular salad)
PREP
20M
SODIUM
456MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.