gluten free | vegetarian | dairy free | nut free | soy free

35 minutes or less*

*Decrease time by cooking the quinoa ahead of time. It stores well in the fridge for up to 5 days!

What You’ll Need:

For the tabbouleh:

½ c dry quinoa

1/3 c olive oil

juice of 1 lemon

1 bunch curly parsley, chopped

1 bunch (.5oz) chopped mint

1 bunch green onion, chopped

1 pint cherry tomatoes, halved

Sea salt and cracked pepper to taste

For the falafel:

1 can chickpeas, drained & rinsed

1/3 red onion, minced

2 eggs

1 tsp sea salt

¼ tsp black pepper

½ Tbsp cumin

½ Tbsp coriander

1 ¼ tsp chili powder

¼ tsp turmeric

½ tsp baking powder

OPTIONAL: 1/8 tsp cayenne pepper

Prepare the tabbouleh:

Cook quinoa in 1 c salted water for 15 minutes, or until all liquid is absorbed.

While quinoa cooks, prepare & combine remaining tabbouleh ingredients. Combine in a medium bowl & set aside.

Prepare falafel:

Heat a griddle or large frying pan to medium high heat.

Meanwhile, combine all ingredients in a food processor or blender. Puree until smooth.

Using a ¼ size measuring up, spoon batter onto hot skillet. Cook each cake until bubbles begin to form, then flip, cooking an additional 2-3 minutes on the opposite side.

Put it all together:

Toss cooked quinoa with tabbouleh goodness. Serve with cooked cakes!

Serves 2.