Quinoa Falafel with Tahini Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy-outside, tender falafels made with chickpeas and quinoa, served with tahini sauce, pita, cucumber, and tomato. Naturally gluten-free and vegan, they're packed with protein and flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 2 cups quinoa (dry)
- 2 14 oz cans low sodium chickpeas (drained & rinsed)
- 1 medium onion (coarsely chopped)
- 8 garlic cloves (large)
- 2 cups parsley (packed)
- 4 tsp cumin (ground)
- 2 tsp coriander (ground)
- 4 tbsp sesame oil
- 2 tbsp cornstarch
- 3 tsp salt
- 1/2 cup water
- Cooking spray (I use Misto)
- 14 whole wheat pitas (for serving)
- 1 long English cucumber, thinly sliced (for serving)
- 3 tomatoes, thinly sliced (for serving)
- 1 cup tahini
- 1 cup water
- 2 lemons (juice of)
- 1 garlic clove (large)
- 1 tsp salt
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 40m
- Sodium
- 1050mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 582mg
- Calcium
- 94mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1050MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.