After successfully baking falafel instead of frying them, it was time to take things further with a twist. This time I used quinoa in place of the chickpeas. The rather unauthorized mixture of nutty quinoa and tahini was nearly authentic in taste in texture, sans chickpeas. Go figure, but it worked perfectly. The lemon tahini sauce I served them with was the bomb. If desired, you can serve them in pita pockets with the sauce.
Thankfully, I rarely dine alone, but on this occasion, I almost wished I did because I wanted to keep them all to myself. Well, that is a bit of an exaggeration, as I always enjoy serving food to my husband and best friend Basil. However, they are really easy to make so surely these are now a frequent addition to the table. I am one of those grazers that likes to snack on various things throughout the day, rather than to eat large meals and these are simply ideal. Certainly, this is a new healthy favorite.
To make the meal vegan friendly, serve with a tomato-based sauce or chutney, or hummus instead of the lemon tahini sauce which contains yogurt.
|Baked Quinoa Falafel Bites|
|Recipe by Lisa Turner|
Cuisine: Middle Eastern
Published on February 17, 2014
Crispy golden-brown savory quinoa falafel bites — baked not fried — served with a simple tangy lemon, tahini and yogurt sauce
I'm sharing this recipe with Ricki's Wellness Weekend.
Other little bites you are sure to enjoy from Lisa's Kitchen:
Coleslaw Bites with Jalapeño Dip
Olive Cheese Balls
Smoked Gouda Gougères
Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives
On the top of the reading stack: Naturally Sweet & Gluten-Free by Ricki Heller
Audio Accompaniment: Paul Kalkbrenner - Guten