I don’t know where my love of chickpeas comes from – but it runs deep.
I love them rinsed and raw and tossed in a salad…
I love them sautéed in some olive oil, fresh garlic, herbs, and seasonings for a warm power snack…
I love them baked…
I love them in soups…
I love to mash them up and make homemade hummus.
Chickpeas and all their buttery goodness make this mama happy.
Now, I have to admit something to you: while I’ve eaten more than my share of falafel, I never knew chickpeas were the main ingredient. Seriously. But when I discovered that’s what a falafel is – a chickpea patty – what do you think occurred to me? Yep, you guessed it: I must blend my two loves – quinoa and chickpeas – and whip up my own version of falafel.
You ready to try it? I hope so, because they are little cakes of savory protein goodness.
Here’s what you need:
Special tool: food processor
Gather your ingredients (you’ll end up with 10 3″ diameter patties):
- 1.5 cups precooked quinoa
- 1 can organic chickpeas (garbanzo beans) – drained and rinsed
- 1/4 cup fresh parsley
- 1/4 cup diced white onion
- 2 cloves of garlic, peeled and smashed
- 2 TBSP gluten-free flour (or any regular flour will do if you’re not gluten free)
- 2 TBSP fresh lemon juice
- 1 TBSP olive oil
- 1 tsp lemon zest
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp sea salt
- 1 tsp cayenne pepper
- 1 tsp garlic powder
Get to work:
In the bowl of your food processor, add everything EXCEPT the quinoa and flour…
Process until mixture is smooth like a paste…
Add in your precooked quinoa and the 2 TBSP flour (the flour didn’t make it into this picture, sorry)…
Then, with the best tool around – your hands – mash together all the ingredients until well incorporated…
(NOTE: I made these without the flour first and they didn’t hold together at all. So, the flour is KEY to getting these to bind properly into patties.)
Heat a flat fry pan and coat the bottom with a little olive oil…
Form your patties, and then gently lay them into the hot pan…
Cook them on medium high heat for about 3-4 minutes on each side, or until golden brown like this…
When they’re all done, you can eat them like I did:
Or, you can just make up a bunch to pop in the fridge and eat them like a finger food when you’re craving a little something.
Just know this: they are super satisfying, have fabulous texture, and are just the thing to keep on hand for your busy mama days.
(SIDE NOTE: These would be fabulous for little eaters! If you’re going to feed them to your little ones that aren’t used to fully seasoned foods yet (5 and under, for example), cut the onion and lemon juice portions in half, and leave out all the dried seasonings except for a dash of the cumin and a little salt. Even a little bland the quinoa and chickpeas together have excellent flavor for training little palates.)
Thanks for being with me… and hey! Please SHARE this post and tell your friends:
MONDAY IS MY FIRST GIVEAWAY DAY!!!
I have a great gathering of goodies featured in my World Market TV segment from earlier this week – and someone has to win!
Much love to you today – and remember: YOU ARE BEAUTIFUL, YOU ARE STRONG, YOU ARE LOVED.