Last updated: Wednesday July 04th 2018
85g dry Andean Sol Royal Quinoa
1 250ml can of chickpeas
40g cooked or canned lentils
1 Tbsp tahini
4 Tbsp fresh coriander, chopped
2 Tbsp fresh parsley, chopped
1 Tbsp red pepper flakes
1 tsp turmeric
1/2 tsp salt
1/2 tsp pepper
Ground almonds for coating
Prepare quinoa according to instructions on the package.
Preheat your oven to 180 degrees C, and line a large baking tray with parchment.
In a food processor or blender combine the chickpeas, lentils, and tahini until smooth.
Mix in the prepared quinoa, herbs, and spices.
Divide the mixture into 1.5-2 Tbsp balls, and roll them in the ground almonds before placing them on the baking sheet. The falafel will not spread, so you can place them close together if needed.
Bake for 10-12 minutes, turn them over, and bake for another 10-12 minutes.
Serve with veggies, in a salad, or wrap!