High Protein Falafel
Elevate your plant-based meals with this High Protein Falafel recipe, a delicious twist on the classic Middle Eastern favorite. Loaded with nutritious ingredients like dried chickpeas, quinoa, and fresh herbs, these falafels offer a hearty dose of plant-based protein in every bite. The addition of quinoa sets this recipe apart by boosting its protein content and lending a delicate texture. Seasoned to perfection with aromatic spices like cumin and coriander, these falafels are pan-fried in olive oil to achieve a crispy, golden-brown exterior. They're easy to prepare in just under an hour and make the perfect centerpiece for wraps, salads, or grain bowls. Packed with flavor, fiber, and protein, this vegan and gluten-free recipe is a wholesome choice for busy weeknights, meal prep, or Meatless Monday.
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Recipe Information
Ingredients
- 1 cup dried chickpeas
- 0.5 cup quinoa
- 0.5 teaspoon baking soda
- 1 medium onion, diced
- 3 cloves minced garlic
- 0.5 cup fresh parsley
- 0.5 cup fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons ground flaxseed (for binding)
- 2 tablespoons water
- 2 tablespoons olive oil
Instructions
Soak the dried chickpeas in water for at least 12 hours or overnight. Drain well before using.
Cook the quinoa in a small pot with 1 cup of water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let it cool.
In a small bowl, mix ground flaxseed with 2 tablespoons of water. Set aside to thicken for about 5 minutes.
In a food processor, combine drained chickpeas, cooked quinoa, baking soda, onion, garlic, parsley, cilantro, cumin, coriander, black pepper, and salt. Pulse until the mixture is finely ground and holds together when pressed.
Transfer the falafel mixture into a large mixing bowl, add the flaxseed mixture, and mix until well combined.
Shape the mixture into small balls or patties, about 1.5 inches in diameter.
In a large skillet, heat olive oil over medium heat. Add the falafels to the pan, ensuring they are not overcrowded, and pan-fry for about 3-4 minutes on each side, or until golden and crisp.
Remove from the skillet and place on paper towels to drain excess oil.
Serve warm with pita, hummus, or a fresh salad.
Nutrition Facts
Calories |
1427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3847 mg | 167% | |
| Total Carbohydrate | 188.1 g | 68% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 26.9 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2435 mg | 52% | |
*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.
