Black Bean and Quinoa Falafel
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 385
- Total Fat
- 14 grams
- Saturated Fat
- 2 grams
- Sodium
- 535 milligrams
- Carbohydrates
- 56 grams
- Dietary Fiber
- 11 grams
- Protein
- 14 grams
- Sugar
- 7 grams
- Total: 1 hr 20 min (includes cooling time)
- Active: 30 min
Ingredients
1 cup quinoa, well rinsed
Kosher salt
2 tablespoons olive oil, plus more for oiling and drizzling
4 garlic cloves, chopped
2 cups chopped yellow onion
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1/2 cup sun-dried tomatoes, cut into pieces
One 15-ounce can black beans, drained
Suggested toppings: arugula, avocado, chopped cilantro, mayonnaise
Directions
- 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.
- 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.
- 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.
- Line a baking sheet with foil and lightly oil it. Preheat the oven to 425 degrees F.
- 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.