Loading Video...
Recipe courtesy of James Briscione

Black Bean and Quinoa Falafel

Save Recipe
  • Level: Easy
  • Total: 1 hr 20 min (includes cooling time)
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe

Ingredients

Directions

  1. Combine the quinoa, 1 teaspoon salt and 2 cups water in a small sauce pot. Bring the water to a boil, cover the pot and reduce the heat to a simmer. Cook until the water is all absorbed, 12 to 15 minutes. Transfer the cooked quinoa to a large bowl and set aside to cool.
  2. Heat the olive oil in a large saute pan, add the garlic and onions and cook over medium heat until tender and lightly browned. Stir in the coriander, cumin and a pinch of salt; cook 1 minute more. Remove from the heat and set aside to cool.
  3. Combine the cooled onion mixture, cilantro, parsley and sun-dried tomatoes in a food processor and pulse until finely chopped. (Do not puree.) Add the black beans and pulse again. Add the mixture to the bowl with the cooked quinoa and mix well.
  4. Line a baking sheet with foil and lightly oil it. Preheat the oven to 425 degrees F.
  5. Form small golf-balls from the mixture, then flatten into patties and place them on the prepared baking sheet. When all of the patties are on the tray, drizzle with additional olive oil, then roast until lightly browned on the edges, about 12 minutes. Serve with the suggested toppings.
Gabriela Cámara

Refried Black Beans

7m Easy 98%
CLASS
20m Easy 95%
CLASS
32m Easy 98%
CLASS
35m Easy 99%
CLASS

7m Easy 98%
CLASS
May Yacoubi

Falafel

10m Intermediate 97%
CLASS
13m Easy 97%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages