- Prep Time
- 20 mins
- Total Time
- 1 h
- Serves
- 8 (3 bites per serving)
Ingredients
- ¾ cup
- drained and rinsed canned chickpeas
- 175 mL
- ¾ cup
- drained and rinsed canned black beans
- 175 mL
- ½
- small onion, finely chopped
- 3 tbsp
- tahini paste
- 45 mL
- 2 tbsp
- lemon juice
- 30 mL
- 2 tbsp
- olive oil, divided
- 30 mL
- 2
- cloves garlic, minced
- 1 tsp
- ground cumin
- 5 mL
- 1 tsp
- baking powder
- 5 mL
- ¼ cup
- cooked quinoa
- 60 mL
- ¼ cup
- finely chopped fresh parsley
- 60 mL
Directions
Step 1
In food processor, add chickpeas, black beans, onion, tahini paste, lemon juice, 1 tbsp (15 mL) oil, garlic and cumin. Sprinkle baking powder evenly over top. Pulse, scraping down sides of bowl as needed, until mixture is smooth. Add quinoa and parsley; pulse until combined.
Step 2
Preheat oven to 375°F (190°C). Using damp hands, roll chickpea-quinoa mixture into 24 balls. Arrange these falafels on parchment paper-lined baking sheet; brush with remaining 1 tbsp (15 mL) oil. Bake 18 to 20 min. or until set and golden brown on bottoms.
Step 3
Serve warm or at room temperature. Or store chickpea-quinoa mixture in airtight container in refrigerator for up to 3 days before cooking. Store cooked falafels for up to 2 days in airtight container in refrigerator or freeze up to 1 month.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (3 pieces)
- Calories:
- 120
- Fat:
- 7 g
- Saturated Fat:
- 1 g
- Carbs:
- 11 g
- Fibre:
- 3 g
- Sugar:
- 1 g
- Protein:
- 4 g
- Sodium:
- 120 mg
