Hearty, oriental-inspired falafel patties. Crispy on the outside, soft on the inside. Perfect as a sandwich in a fresh pitta bread or served on a bed of lettuce with tahini sauce.
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 16Fritters
Calories 118kcal
Ingredients
FOR THE FALAFEL:
185gcooked quinoa
240gblack beansdrained and washed, corresponds to a can or a jar before draining
45gOatmealgluten free, ¼ cup, I grind rolled oats in my food processor for this.
Cook quinoa according to package directions and let cool (if not already precooked). Set aside.
Process oats in a high-powered blender to make oat flour. Set aside.
45 g Oatmeal
(optional) Tahini sauce prepare and set aside.
¼ tbspn Sea salt, ¼ tbspn Garlic granules or 1 clove of garlic, 1 tbspn Lemon juice, 125 ml Warm water, 120 g Tahini
Preheat oven to 190 degrees and preheat a baking tray with baking paper.
Place all ingredients for the falafel Place in a food processor and process to a uniform dough.
185 g cooked quinoa, 240 g black beans, 45 g Oatmeal, 16 g Sunflower seeds, 6 g Garlic cloves, ½ tbspn Sea salt, 1 tbspn Cumin, ½ tbspn Coriander, 30 g Tomato paste, 30 ml Tamari, 1 Bird Eye Chili or other chili powder to taste, 1 tbspn Nutritional yeast
Using a spoon, divide into 16 even portions, place on baking sheet and flatten slightly to create patties.
Put in the oven and bake for 15 minutes. After half the time, ideally turn over once.
Remove from oven and serve with desired side dishes or as a sandwich.