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4.9 from 33 votes

Baked Quinoa Falafels With An Orange Tahini Dressing

Vegan baked quinoa falafel bowls looking all fine drizzled with a orange tahini dressing.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6 servings
Calories: 275 kcal
Course: Main Course , Appetizer
Cuisine: Middle Eastern

Ingredients

For the zesty quinoa falafels
  • ½ cup (100g) chickpeas soaked over night
  • 2 garlic cloves minced
  • 1 medium red onion roughly chopped
  • 1 Handful fresh coriander leaves cilantro
  • 1 cup (175g) of cooked quinoa
  • 2 tablespoons olive oil
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ¾ teaspoon salt or to taste
  • ½ teaspoon baking powder
  • 4 tablespoons ground almonds
For the orange tahini salad dressing:
  • 4 tablespoons light tahini
  • 4 tablespoons orange juice
  • 4 tablespoons lemon juice
  • salt to taste
For the bowls
  • 6-7 cups (800g) frozen floret mix I used Iceland foods frozen floret mix
  • 1 handful of salad leaves
  • 1 handful of cherry tomatoes
  • 1 handful of roasted peppers in olive oil drained
  • 1 handful of salad cress

Instructions

For the falafels:
    Cup of Yum
  1. Add the chickpeas, garlic, onions, coriander and quinoa into a food processor and whiz until the mixture is coarsely ground.
  2. Then add in the oil and pulse until the mixture is finely chopped but not mushy.
  3. Transfer the mixture to a bowl and add in all the spices, salt, baking powder and ground almonds and mix well.
  4. Adjust seasoning before refrigerating for 1 hour.
  5. Preheat the oven to fan assisted 170C / 190C / 375F / gas 5 and line a baking tray.
  6. Wet your hands and roll about 2 tbsp of the falafel into a small ball and transfer to the baking tray. Repeat with the rest of the mixture until all done.
  7. Spray the falafels with some olive oil and bake for about 25 mins until golden brown and done.
  8. Make the orange tahini salad dressing by whisking together all the ingredients in a bowl and setting aside.
For the bowls:
  1. Steam the veggies until they are cooked but firm. Set aside.
  2. Assemble the falafel quinoa bowls staring with the mixed leaves, then add the florets, falafels and the rest of the salad ingredients and drizzle on the salad dressing.

Notes

  • Grind until coarse. Don't be tempted to overprocess it in the food processor.
  • Refrigerate for 1 hour. Refrigerating makes it easier to shape these.
  • Make them the same size. Make sure all the quinoa falafels are the same size so they cook evenly.
  • Adjust seasoning, herbs, and spices. Add more or less according to your taste.
  • Storage - These falafels will keep well in the refrigerator for 4 days. The dressing for a week and the veggies for about 3 days.

Nutrition Information

Calories 275kcal (14%) Carbohydrates 31g (10%) Protein 10g (20%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Monounsaturated Fat 6g Sodium 462mg (19%) Potassium 729mg (21%) Fiber 8g (32%) Sugar 7g (14%) Vitamin A 141IU (3%) Vitamin C 80mg (89%) Calcium 110mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 275

% Daily Value*

Calories 275kcal 14%
Carbohydrates 31g 10%
Protein 10g 20%
Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 6g 30%
Sodium 462mg 19%
Potassium 729mg 16%
Fiber 8g 32%
Sugar 7g 14%
Vitamin A 141IU 3%
Vitamin C 80mg 89%
Calcium 110mg 11%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.