Quinoa Falafel Spring Garden Salad

For Quinoa Falafel:
Special tool: food processor
Gather your ingredients (you’ll end up with 10 3″ diameter patties):

    1.5 cups precooked quinoa
    1 can organic chickpeas (garbanzo beans) – drained and rinsed
    1/4 cup fresh parsley
    1/4 cup diced white onion
    2 cloves of garlic, peeled and smashed
    2 TBSP gluten-free flour (or any regular flour will do if you’re not gluten free)
    2 TBSP fresh lemon juice
    1 TBSP  olive oil
    1 tsp lemon zest
    1 tsp cumin
    1 tsp coriander
    1 tsp sea salt
    1 tsp cayenne pepper
    1 tsp garlic powder

To Make Falafel:
In the bowl of your processor, add everything EXCEPT the quinoa and flour.
Process until mixture is smooth and paste-like.
Empty paste into a large mixing bowl and add in the cooked quinoa and 2 TBSP of flour.
Using your hands, mash together all the ingredients until well incorporated... and then form into patties.

Heat a fry pan on medium high heat and coat the bottom with olive oil.
Lay patties gently into pan and cook them on medium high heat for about 3-4 minutes per side (or until golden brown).
After frying both sides, remove patties from pan and place on paper towel to rest.

For salad:
Fresh garden greens

Create cucumber ribbons with a kitchen peeler.
Slice your cherry tomatoes in half lengthwise.
Wash your fresh garden greens, add the cucumbers and tomatoes, and then toss with a drizzle of olive oil, a squeeze of lemon juice, lemon zest, salt, and black pepper.

Lay a bed of dressed garden salad on a plate. Top greens with one or two falafel patties and top with a dollop of greek yogurt.


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