My regular readers will certainly know I adore small bites. Falafel is one of my favorites, and this version made with toasted chickpea flour, quinoa and mung beans is packed full of protein. They also happen to be baked instead of fried to cut down on oil. Crispy on the outside, yet moist inside, these nutty little bites served up with a creamy, sweet and tangy roasted red pepper sauce made with tahini, cashews and a bit of heat from jalapeño and spice, turns dinner into a real treat.
|Quinoa Chickpea Flour Falafel with Mung Beans and Roasted Red Pepper Sauce|
|Recipe by Lisa Turner|
Adapted from Food52
Cuisine: Middle Eastern
Published on April 6, 2016
Baked quinoa and mung bean falafels served with a creamy, sweet and tangy roasted red pepper and jalapeño sauce
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I'm sharing this with Jacqueline's weekly Meat Free Mondays event. This is also my contribution to My Legume Love Affair, a monthly event celebrating the goodness of legumes, started by Susan of The Well Seasoned Cook, now administered by me, and kindly hosted this month by Jayasri of My Veg Fare.
Other falafel recipes to enjoy:
Baked Falafel with Lemon Tahini Sauce
Lentil-Quinoa Falafel with Coconut-Fenugreek Sauce
Baked Quinoa Falafel Bites
Green Pea Falafel