Spiced Quinoa Falafel

Spiced Quinoa Falafel served in pitta breads on a blue dish with a lemon and yoghurt sauce
  • 4 servings
  • 30 Minutes to prepare
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  • 2 medium carrots
  • 1 bunch spring onions, washed and prepared
  • 400g can chickpeas, drained
  • 1 large handful coriander
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1tsp cayenne pepper
  • 2tbsp toasted seasame seeds
  • 1 clove garlic
  • 120g pre-cooked quinoa


1. Place the carrots and spring onions into a food processor and blitz until finely chopped.

2. Add the chickpeas, fresh coriander, ground cumin, coriander, cayenne pepper, toasted sesame seeds and garlic then blitz until you have a smooth paste. Season well.

3. Place the mixture into a bowl, then stir in the cooked quinoa and leave to rest in the fridge for 15 minutes.

4. Shape into small round discs. Heat the rapeseed oil in a large frying pan and cook for 3 – 4 minutes all over until golden.

Serve in a warm wholemeal pitta with fresh coriander, sliced cucumber and a lemon and yoghurt sauce.