I had planned to make falafel one night and realized, too late to be bothered to go to the store, that I didn't have any breadcrumbs, or bread to be able to make breadcrumbs ... so, I improvised. And it was good. I have crusted chicken fingers with quinoa before and though I didn't do it exactly like that, it was my inspiration !
Here's what you do ...
Cook your quinoa. I think I cooked one cup.
For the Falafel :
1 tablespoon + 2 teaspoons canola oil
1 small onion, diced
1 garlic clove, minced
1/2 teaspoon cumin
1/8 teaspoon cayenne
1 15-ounce can garbanzo beans, drained ( these are also called chickpeas )
quinoa, cooked
salt and pepper
1/4 cup whole wheat flour
1 egg, lightly beaten
Prepare the falafel. In a medium skillet, heat 2 teaspoons of canola oil. Add the onion and garlic and cook over moderate heat just until softened, about 3 minutes. Add the cumin and cayenne and cook until fragrant, about 1 minute. Scrape the onion mixture into the bowl of a food processor. Add the beans and pulse until the mixture is finely chopped but not smooth. Scrape the mixture into a medium bowl. Season with salt and pepper. Form the mixture into 6 1/4-cup patties, about 1/2 inch thick.
Put the flour, and beaten egg into 2 shallow bowls. Lay your cooked quinoa out on a cutting board or some baking paper/tin foil. Dust each bean cake with the flour, tapping off the excess. Dip the cakes in the egg and then press gently into the quinoa - do both sides.
In a very large skillet, heat 1 tablespoon of canola oil until shimmering. Add the cakes and cook over moderate heat, until golden brown. Drain on paper towels.
We ate this with a green salad and tsatsiki.
Here's what you do ...
Cook your quinoa. I think I cooked one cup.
For the Falafel :
1 tablespoon + 2 teaspoons canola oil
1 small onion, diced
1 garlic clove, minced
1/2 teaspoon cumin
1/8 teaspoon cayenne
1 15-ounce can garbanzo beans, drained ( these are also called chickpeas )
quinoa, cooked
salt and pepper
1/4 cup whole wheat flour
1 egg, lightly beaten
Prepare the falafel. In a medium skillet, heat 2 teaspoons of canola oil. Add the onion and garlic and cook over moderate heat just until softened, about 3 minutes. Add the cumin and cayenne and cook until fragrant, about 1 minute. Scrape the onion mixture into the bowl of a food processor. Add the beans and pulse until the mixture is finely chopped but not smooth. Scrape the mixture into a medium bowl. Season with salt and pepper. Form the mixture into 6 1/4-cup patties, about 1/2 inch thick.
Put the flour, and beaten egg into 2 shallow bowls. Lay your cooked quinoa out on a cutting board or some baking paper/tin foil. Dust each bean cake with the flour, tapping off the excess. Dip the cakes in the egg and then press gently into the quinoa - do both sides.
In a very large skillet, heat 1 tablespoon of canola oil until shimmering. Add the cakes and cook over moderate heat, until golden brown. Drain on paper towels.
We ate this with a green salad and tsatsiki.
