Falafel made with chickpeas (garbanzo beans), quinoa and spinach! These are pan fried to perfection! They fit perfectly into a pita pocket or pita wrap. Serve it over rice or a salad bowl to change things up!
I have always loved falafel wraps/sandwiches from Mediterranean restaurants but thought it was too much work to make at home. Boy was I wrong, they are so easy and simple. I almost always have all the ingredients on hand.
My favorite way to make these is with dry chickpeas. I just soak them overnight and use them the following day. Check the notes section in the recipe for tips if you only have canned chickpeas on hand- they require less salt and more quinoa.
These are pan fried with just a little bit of avocado oil. Avocado has a really high smoke point so you get that beautiful crispy crust on each side of the falafel patty. I also like to make these flat because they fit so perfectly into pita pockets and I get the perfect bite each time! I know this is not the traditional way but it's still delicious!
You can serve these over turmeric rice or a salad if you're not in the mood for pita bread/wraps. They also make excellent leftovers for work!
I am all about packing in veggies where I can. I love that I can add fresh spinach to these. These are loaded with fiber and plant based protein. Quinoa also adds even more fiber/protein.
Spinach and Quinoa FalafelCourse: Recipes
½ cup dry chickpeas
(soak them overnight (12+ hours). They will double in size to about 1 cup
1 can chickpeas, drained and rinsed. *See notes for canned chickpeas
¼ red onion- roughly chopped
1.5- 2 cup spinach (packed)
½- 1 cup cooked quinoa (see notes if using canned chickpeas)
few sprigs of fresh parsley
4-5 garlic cloves (adjust per taste and size)
1 teaspoon dried parsley
½ teaspoon cumin
¼-1/2 teaspoon cayenne pepper
¼ teaspoon turmeric
½-1 teaspoon salt (adjust per taste)
- If you're using dry chickpeas then soak them overnight in a large bowl. Be sure there is plenty of water, these will pretty much double in size!
*See notes for canned chickpeas
- In a food processor combine drained chickpeas, quinoa, spinach, onion, parsley, garlic, cumin, cayenne, dried parsley, turmeric and salt.
- Set the food processor to chop mode and pulse until you get a well blended crumbly texture. You might have to scrape sides down a few times. You can taste it at this point and add salt or any dry spices to your taste.
- Heat a nonstick pan, low to medium heat. Spray a thin layer of avocado oil or oil of choice.
- Scoop up a heaping spoonful and form patties. Use a small ice cream scoop to keep them consistent. Place them in the heated pan. Cover pan for 3 minutes. Check patties, once they are toasty brown flip them and cook for another 3-4 minutes uncovered.
- Serve as a falafel sandwich, wrap, rice bowl or salad
- * If using canned chickpeas, drain and rinse them well. Add ¼-1/2 cup more quinoa, this will help them stay firm. Start with ½ teaspoon salt and add as needed. (canned chickpeas might already be salty)