Helloooooooooo healthier baked quinoa falafel bowls looking all fine drizzled with a orange tahini dressing. It is super nice to finally meet you. I have been meaning to make you for the longest time, but got (too easily) distracted by all the other foods on my rather long to test list. You were in rather good company on that list, and have uncomplainingly lived on my makeshift office, aka the top of the kitchen door, for a whole year.
I finally realised that veganuary was the perfect time to stop and make you. And look at that, you turned out perfectly the first time. Why, oh why did I wait so long? Have no fear, you are now my new best foodie friend and I will be seeing you next week. Oh and I think baked almond and chickpea falafels with an orange tahini dressing I will be seeing you later.
Peeps, I promise you, I said all that before I tucked into my baked quinoa and chickpea falafel bowls.
I find myself cooking more and more vegan recipes like these baked vegan falafels. I find that vegan food is good, is easy to cook and is nutritious. And of course, you don’t have to be a vegan to eat vegan food – I eat probably one or two vegan meals a day, without thinking about it – and this is despite Freddy being an arch-carnivore.
How To Make Gluten Free Falafels
These gluten-free falafels are super easy to make. One of the main ingredients is Quinoa.
First add the main ingredient aka chickpeas, garlic, onions and coriander into a food processor and whiz until the mixture is coarsely ground. Don’t be tempted to over process it. Then add the oil and pulse until the mixture is finely chopped but not mushy.
Transfer your lovely mixture to a bowl and add in all the spices, salt, baking powder and ground almonds and mix well, adjust seasoning before refrigerating for 1 hour. Refrigerating makes it easier to shape these
After the hour is up (ok 45 mins in my case as I can never wait that long), wet your hands and roll about 2 tbsp of the falafel into a small ball and transfer to the baking tray. Repeat with the rest of the mixture until all done. Try and makes sure all the quinoa falafels are the same size so they cook evenly. Spray them with some olive oil spray and bake till golden.
You can serve these gluten free falafels straight up as is, in a salad bowl or in a wrap with lots of hummus and garlic sauce. But Peeps, I tell you it is sooooooo worth making this tahini salad dressing. It elevates these gluten free falafels to something rather special.
Trust me, I am a foodie and I know these things.
More Falafel Recipes
For More Falafel Recipes why not try out this Easy Falafel Recipe With Wild Garlic?
Thank you for reading my gluten free falafels recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Baked Quinoa Falafels With An Orange Tahini Dressing (GF and Vegan) #PowerOfFrozen! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
Baked Quinoa Falafels With An Orange Tahini Dressing (GF and Vegan) #PowerOfFrozen
For the zesty quinoa falafels
- 100 g (0.5 cup) chickpeas soaked over night
- 2 garlic cloves minced
- 1 medium red onion roughly chopped
- 1 handful fresh coriander leaves cilantro
- 175 g of cooked quinoa
- 2 tbsp olive oil
- 1 tsp ground coriander
- 1 tsp ground cumin
- ¾ tsp salt or to taste
- ½ tsp baking powder
- 4 tbsp ground almonds
For the orange tahini salad dressing:
- 4 tbsp light tahini
- 4 tbsp orange juice
- 4 tbsp lemon juice
- Salt to taste
For the bowls
- 800 g frozen floret mix I used Iceland foods frozen floret mix
- 1 handful of salad leaves
- 1 handful of cherry tomatoes
- 1 handful of roasted peppers in olive oil drained
- 1 handful of salad cress
For the falafels:
- Add the chickpeas, garlic, onions, coriander and quinoa into a food processor and whiz until the mixture is coarsely ground.
- Then add in the oil and pulse until the mixture is finely chopped but not mushy.
- Transfer the mixture to a bowl and add in all the spices, salt, baking powder and ground almonds and mix well.
- Adjust seasoning before refrigerating for 1 hour.
- Preheat the oven to fan assisted 170C / 190C / 375F / gas 5 and line a baking tray.
- Wet your hands and roll about 2 tbsp of the falafel into a small ball and transfer to the baking tray. Repeat with the rest of the mixture until all done.
- Spray the falafels with some olive oil and bake for about 25 mins until golden brown and done.
- Make the orange tahini salad dressing by whisking together all the ingredients in a bowl and setting aside.
For the bowls:
- Steam the veggies until they are cooked but firm. Set aside.
- Assemble the falafel quinoa bowls staring with the mixed leaves, then add the florets, falafels and the rest of the salad ingredients and drizzle on the salad dressing.