Quinoa Falafel Patties
Crisp-edged, herb-flecked patties made with cooked quinoa and canned chickpeas, pan-fried in a little oil and served with a lemony tahini sauce. No soaking or deep-frying needed.
- Prep
- 30 min
- Cook
- 30 min
- Wait
- 50 min
- Total
- 1 hr 50 min
- Makes
- 12 patties (4 servings of 3 patties)
Steps
Before you start
- Cook the quinoa first and cool it completely (about 30 minutes); warm quinoa makes a gummy, sticky mixture.
- Drain and rinse the chickpeas, then pat them very dry with a clean towel so the patties don't turn mushy.
- Chilling the shaped patties for 20 minutes is essential; it helps them hold together in the pan.
- Set a wire rack on a baking sheet for the fried patties. If you want to keep the first batch warm, preheat the oven to 200°F (95°C) before you start frying.
Cook the quinoa
- Combine the rinsed quinoa and 1 cup (240 ml) water in a 2-quart saucepan.
- Bring to a boil over high heat, then reduce to low, cover, and cook 15 minutes.
- Remove from the heat and keep covered for 5 minutes, then fluff with a fork.
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Ready when: All water is absorbed and the little white spiral tails have popped out of the grains.
Tip: Rinsing removes the bitter coating (saponin); don't skip it.
Cool the quinoa
- Spread the quinoa in a thin layer on a baking sheet and let it cool to room temperature, about 20 minutes.
- Move it to the fridge for faster cooling if you like.
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Ready when: Quinoa feels cool and dry to the touch, with no steam.
Tip: Warm quinoa will steam the chickpeas and make the patties soft.
Process the base
- In a food processor, combine the dry chickpeas, parsley, cilantro (if using), garlic, onion, cumin, coriander, 2 tbsp tahini, lemon zest, salt, and pepper.
- Pulse 10 to 12 times, scraping down the sides once, until finely chopped with some texture remaining.
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Ready when: Mixture looks like coarse, damp crumbs and holds together when pinched, not a smooth paste.
Tip: Over-processing makes a hummus-like paste and dense patties.
Mix the patty dough
- Transfer the mixture to a large bowl.
- Add the cooled quinoa, chickpea flour, and baking powder.
- Fold with a spatula, then mix with your hands for 1 minute, pressing gently so the quinoa binds in.
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Ready when: A small handful squeezed in your fist holds its shape without crumbling.
Tip: If too wet to hold, add 1 tbsp more chickpea flour; if crumbly, add 1 tsp water.
Shape and chill
- Scoop about ¼ cup (65 g) mixture per patty and press into 12 patties, each about 2½ inches (6 cm) wide and ¾ inch (2 cm) thick.
- Place on a parchment-lined baking sheet and refrigerate 20 minutes.
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Ready when: Patties feel firm and cold to the touch.
Tip: Wet your hands lightly to stop sticking.
Make the sauce
- While the patties chill, whisk ¼ cup tahini, lemon juice, grated garlic, and salt in a small bowl.
- It will thicken and seize at first.
- Whisk in 3 tbsp cold water, adding more a teaspoon at a time, until smooth.
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Ready when: Sauce is pale, smooth, and pourable like heavy cream.
Tip: Seizing is normal; keep whisking and adding water.
Fry first batch
- Heat 2 tbsp oil in a 12-inch skillet over medium heat for 2 minutes until shimmering.
- Add 6 patties, leaving space between them.
- Cook 4 to 5 minutes without moving, until the underside is deep golden brown and crisp.
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Ready when: Underside is deep golden brown and releases easily from the pan.
Tip: If the patty sticks, wait another 30 seconds; it releases when the crust forms.
Flip and keep warmOven 200°F / 95°C
- Carefully flip each patty with a wide spatula and cook 3 to 4 minutes more until the second side is golden and crisp.
- Move the patties to the wire rack set on a baking sheet and place in a 200°F (95°C) oven to keep warm while you fry the second batch.
- If you are not keeping them warm, simply rest them on the rack.
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Ready when: Both sides are golden brown and crisp, and the center feels hot and firm when pressed.
Tip: Lower the heat to medium-low if the outside browns before the 3-minute mark.
Fry second batch
- Wipe out any dark bits, add the remaining 2 tbsp oil, and heat 1 minute.
- Fry the remaining 6 patties the same way: 4 to 5 minutes on the first side, 3 to 4 minutes on the second.
- Serve all patties hot with the tahini sauce.
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Ready when: Patties are crisp and deep golden on both sides.
Tip: Don't stack warm patties; they steam and lose their crisp crust.
Good to know
Tips
- Pat the chickpeas truly dry; surface moisture is the top cause of soft, crumbly patties.
- Pulse, don't puree. Some texture in the base gives a classic falafel bite.
- Don't move patties while the first side forms its crust, or they may break.
- Serve in pita with cucumber, tomato, and pickled turnips, or over a salad.
Make ahead
Shape the patties up to 1 day ahead, cover, and refrigerate on the parchment-lined sheet. The sauce keeps 3 days in the fridge; whisk in a splash of water before serving.
Storage & reheating
Room temperature: up to 2 hours. Fridge: airtight up to 4 days. Freezer: cooked patties up to 2 months, layered with parchment. Reheat from chilled or frozen in a 375°F (190°C) oven for 10 to 15 minutes, or in a dry skillet over medium heat, 3 to 4 minutes per side, until crisp and hot throughout.
Substitutions
- chickpea flour → all-purpose flour or fine breadcrumbs. Same amount; patties will be slightly softer and no longer gluten-free.
- fresh cilantro → extra parsley. Use another ½ cup (15 g) parsley.
- tahini → sunflower seed butter. Works in the sauce if you have no tahini, with a milder flavor.
- neutral oil, such as avocado or sunflower → extra-virgin olive oil. Fine for medium heat, though it browns slightly faster.