High Protein Classic Falafel Patty
Elevate your falafel game with these High Protein Classic Falafel Patties, a wholesome twist on the traditional Middle Eastern favorite. Packed with plant-based protein from soaked chickpeas and nutrient-rich quinoa, these baked patties are a flavorful powerhouse loaded with fresh herbs like parsley and cilantro, plus aromatic spices like cumin and coriander. They're further enhanced with sesame seeds for a nutty texture and brushed with olive oil for a perfectly crisp finish. Ready in under an hour, these golden-brown falafel patties are ideal for stuffing into warm pita bread, topping vibrant salads, or serving as a nutritious appetizer. Whether you're meal-prepping or hosting a crowd, this healthy, protein-packed falafel recipe is sure to become your new go-to! Perfect for vegan, vegetarian, and gluten-free diets.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Dried chickpeas
- 0.5 cup Quinoa
- 1 medium Onion
- 3 clove Garlic cloves
- 1 cup Fresh parsley
- 0.5 cup Fresh cilantro
- 2 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Baking powder
- 1.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoon Olive oil
- 2 tablespoon Sesame seeds
Instructions
Rinse dried chickpeas thoroughly under cold water and soak them in a large bowl with plenty of water for at least 8-12 hours or overnight. They will double in size, so ensure there is enough water.
Cook the quinoa according to the package instructions. This usually involves using 1 cup of water for 1/2 cup of quinoa. Bring to a boil, cover, reduce to a simmer, and cook for about 15 minutes until water is absorbed.
Drain and rinse the soaked chickpeas. In a food processor, combine the chickpeas, cooked quinoa, roughly chopped onion, garlic cloves, fresh parsley, and cilantro.
Add ground cumin, ground coriander, baking powder, salt, pepper, and olive oil to the processor. Pulse the mixture until it is well combined but still slightly chunky. Scrape down the sides as necessary.
Transfer the mixture to a bowl and stir in the sesame seeds. Let it sit for about 15 minutes to allow the flavors to meld.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
With slightly wet hands, shape the falafel mixture into patties, about 2-3 inches in diameter and 1/2 inch thick. Place them on the prepared baking sheet.
Brush or spray the tops of the patties lightly with olive oil to help them crisp up.
Bake in the preheated oven for 25 minutes, flip them gently, and bake for another 15-20 minutes until golden brown and crispy.
Serve the falafel patties warm, in pita bread with your favorite toppings or on a salad with tahini dressing.
Nutrition Facts
Calories |
1503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4693 mg | 204% | |
| Total Carbohydrate | 197.1 g | 72% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 29.9 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 429 mg | 33% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 2819 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
