Baked Falafel with Quinoa Tabbouleh and Tahini Sauce


15 min(s)


25 min(s)


40 min(s)



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1 1/2 cups chickpeas (cooked or canned)

2 teaspoons garlic (crushed)

1 onion (finely diced)

3 tablespoons parsley (fresh and chopped)

3 tablespoons coriander (fresh and chopped)

1 tablespoon chickpea flour

1/2 lemon (squeezed)

1 teaspoon cumin powder

1 teaspoon turmeric (ground)

1/2 teaspoon baking soda

1 tablespoon tahini paste

1/2 teaspoon sea salt

1 cup quinoa

1 1/4 cups water

3/4 cup cherry tomatoes (halved)

1 cup parsley

1/2 cup cucumber

1/2 lemon (squeezed)

Sea salt to taste

Black pepper to taste

4 tablespoons tahini paste


By baking instead of frying the falafel and using quinoa in the tabbouleh, this recipe has gone from a regular to perfectly clean meal. Quinoa, one of the few gluten-free plant foods that contains all nine amino acids, is also high in fiber, B vitamins, iron, magnesium and calcium. The tahini will help boost your immune system, is high in healthy fats and amino acids, and supports heart health.


For the falafel, drain the chickpeas and transfer them to a food processor with the garlic, onion, parsley, coriander, salt, pepper, baking soda, tahini paste, chickpea flour and lemon juice. Pulse until everything is minced and add a bit of water if necessary to allow the machine to do its work. However, keep the mixture as dry as possible. Taste and adjust the seasoning.
Chill well in the fridge for about 30 minutes. Preheat the oven to 350 degrees F or 180 degrees C.
With lightly damp hands, form the batter into small balls and place them onto an oiled baking sheet. Bake until golden brown (10-15 minutes on each side).
For the tabbouleh, rinse the quinoa with cold water before using it. Then add it to a pot along with the water. Add the freshly squeezed lemon juice along with some salt and a drizzle of olive oil, then bring to a boil. Cover, reduce to a simmer and let it cook for about 15 minutes (all the water should be absorbed). Then set it aside to cool down to about room temperature. Fluff it with a fork and set it aside.
Combine the lemon juice, olive oil, halved cherry tomatoes, cucumber and parsley. Mix them thoroughly with the quinoa. Finally, add a dash of salt and pepper and stir everything until well combined.
For the sauce, pour the tahini into a bowl, add 2 tablespoons of water and a bit of lemon juice and salt. Mix the ingredients together.
Serve the falafel with the tabbouleh and tahini sauce.
Detox Friendly
Gluten Free
Food-Processor Required
Low Cholesterol