Today I’m sharing with you a recipe that’s a bit different from my usual raw dessert recipes.
I will continue to share with you delicious raw recipes so don’t you worry about that.
These delightful vegan falafels actually came to life because I had a lot of leftover quiona in my fridge.
I simply mashed together a few tins of chickpeas with the quinoa, some oats, parsley, garlic and a few other ingredients.
I think these turned out super delicious if I may say so, and I hope you will like them as well.
They are very quick to make, and they’re even low in fat.
I like to eat them with my greens, but you can also add them to wraps, pita bread or serve them with rice and steamed veggies.
Makes about 10-15 falafels depending on the size.
- 2 cups cooked, rinsed and drained chickpeas
- 2 cups cooked quinoa
- 1 cup oats
- 1 cup leafy greens, packed (I used baby spinach, arugula and some other baby greens)
- a handful fresh parsley (or a few tbsp dried parsley)
- 2 cloves garlic, diced
- 1 tbsp lemon juice
- salt, pepper, chili and cumin to taste
- Add the chickpeas to a food processor with a little bit of water and process until smooth.
- Add in quinoa, oats and greens and process for a few more seconds.
- Throw in the remaining ingredients and process a bit longer.
- Add salt, pepper, chili and cumin to taste.
- The mix should now be sticky and easy to shape.
- Mould the falafels and either place on a baking tray in the oven for about 20 minutes at 200 C, or cook them in a frying pan at medium heat until they start to brown.
- Serve immediately or store them in the refrigerator for up to three days, or in the fridge for up to two months.
I made the tahini-garlic dressing by blending 2 tbsp tahini with 1/4 cup of water, a clove of garlic, some salt, pepper and lemon juice.