Baked Quinoa “Falafels” with Radish & Pea Shoot Salad

Baked Quinoa “Falafels”

with Radish & Pea Shoot Salad

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These oven-crisped quinoa patties are inspired by falafel, everyone’s favorite fried balls of mashed chickpeas. Our mixture uses chickpea flour to help bind together cooked quinoa with other traditional falafel ingredients like parsley and cumin. Baking them on an oiled baking sheet is a healthy alternative to frying, but you’re welcome to try your hand at the stove-top method if you’d rather not use the oven.

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fresh
ingredients
Baked Quinoa “Falafels” with Radish & Pea Shoot Salad
Title
  • 3 cloves Garlic
  • 1 Small Red Onion
  • 1 bunch Parsley
  • 8 Black Olives
  • 4 French Breakfast Radishes
  • 1 cup Quinoa
  • 3½ oz Pea Shoots
  • ¼ cup Feta Cheese, Crumbled
  • ½ cup Chickpea Flour
  • 1 Farm Egg
  • ½ tsp Ground Cumin
  • 1 Lemon
tried-and-true
kitchen tools
step-by-step
instructions
Prepare your ingredients:
1 Prepare your ingredients:
Preheat the oven to 475°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and mince the garlic and onion. Finely chop the parsley leaves. Pit and roughly chop the olives. Thinly slice the radishes lengthwise.
Cook the quinoa:
2 Cook the quinoa:
Add the quinoa to the boiling water. Cook 13 to 15 minutes or until cooked through. Drain and rinse under cold water. Press out any extra liquid.
Make the salad:
3 Make the salad:
While the quinoa cooks, make the salad. Combine the pea shoots, radishes, olives, and feta cheese.
Make the falafel mix:
4 Make the falafel mix:
In a large bowl, combine the drained quinoa, garlic, chickpea flour, onion, egg, parsley, and cumin. Season with salt and pepper and stir to combine.
Bake the falafels:
5 Bake the falafels:
Drizzle some olive oil on a small baking sheet. Using your hands, gently form the falafel mixture into 8 round patties, then place them on the oiled baking sheet. Bake in the oven about 12 to 15 minutes, or until golden brown, turning over halfway through.
Dress the salad & plate your dish:
6 Dress the salad & plate your dish:
Just before serving, drizzle a little olive oil and squeeze the juice of half the lemon over the salad. Season with salt and pepper and toss to combine. Divide the baked falafels and salad between 2 plates. Serve with lemon wedges. Enjoy!

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Prepare your ingredients:
1 Prepare your ingredients:
Preheat the oven to 475°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and mince the garlic and onion. Finely chop the parsley leaves. Pit and roughly chop the olives. Thinly slice the radishes lengthwise.
2 Cook the quinoa:
Add the quinoa to the boiling water. Cook 13 to 15 minutes or until cooked through. Drain and rinse under cold water. Press out any extra liquid.
Cook the quinoa:
Make the salad:
3 Make the salad:
While the quinoa cooks, make the salad. Combine the pea shoots, radishes, olives, and feta cheese.
4 Make the falafel mix:
In a large bowl, combine the drained quinoa, garlic, chickpea flour, onion, egg, parsley, and cumin. Season with salt and pepper and stir to combine.
Make the falafel mix:
Bake the falafels:
5 Bake the falafels:
Drizzle some olive oil on a small baking sheet. Using your hands, gently form the falafel mixture into 8 round patties, then place them on the oiled baking sheet. Bake in the oven about 12 to 15 minutes, or until golden brown, turning over halfway through.
6 Dress the salad & plate your dish:
Just before serving, drizzle a little olive oil and squeeze the juice of half the lemon over the salad. Season with salt and pepper and toss to combine. Divide the baked falafels and salad between 2 plates. Serve with lemon wedges. Enjoy!
Dress the salad & plate your dish: