Try out my Baked Quinoa Falafel balls. A simple recipe to make using quinoa as a base ingredient. Quinoa is naturally gluten free and rich in protein and is one of the few plant foods that contains all nice essential amino acids. Plus rich in fibre, minerals and vitamins. [1]

Ingredients for the Baked Quinoa Falafel 

• 1/3 cup quinoa
• 1 teaspoon dried parsley 
• ¼ cup chopped fresh cilantro
• 1 teaspoon dried basil   
• 2/3 cup cooked chickpeas, drained
• 1 small onion, diced
• 1 tablespoon ground cumin
• 2 garlic cloves
• 1 teaspoon ground coriander
• 1½ tablespoons lemon juice 
• ½ teaspoon Sweet Paprika &, Salt and pepper to taste
• 1 tablespoon olive oil, plus a little extra for brushing

Cooking instructions for the Baked Quinoa Falafel 

1. Rinse the quinoa well under cold water, then place it in a small saucepan, along with the broth. Place over high heat and bring the liquid to a simmer. Cover, lower heat and allow to simmer for about 15 minutes, or until all of the liquid is absorbed.
2. Remove the pot from heat and allow it to sit for another five minutes.
3. Preheat the oven to 350° and lightly oil or line a baking sheet with parchment paper.
4. Place 2/3 cup cooked quinoa (you should have at least this much and probably a little more) and all other falafel ingredients except for the salt and pepper into food processor bowl. Pulse until well blended, taste test, and season with salt and pepper to taste.
5. Remove the falafel mixture from food processor and roll as much as you want to use into 1-inch balls (about 12-16 of them). Arrange on the prepared baking sheet or in the skillet, then lightly brush with oil.
6. Bake for about 35 minutes, flipping every ten minutes or so to get browning on all sides.

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