Baked Quinoa Falafel Pita With Tzatziki
“College taught me many things, however in the food division I’m grateful that my school cafeteria introduced me to falafel. After I walked up to the vegetarian-friendly line my freshman one year, I had never heard of the tiny fried chickpea balls, however the obsession started straight after I bit into my first one. It took me a while to supreme a recipe to use at dwelling, however I’ve stumbled on that the spice mixture below brings me reduction to that school cafeteria experience. I love adding quinoa to my falafel attributable to it provides extra fiber and protein, as smartly as a steal in texture. As an various of deep-frying my falafel, I simply bake them to firm them up, then rapidly pan-fry them to present them a fair crunch on the start air. The refreshing tzatziki is tangy, frigid, and a supreme steadiness to the spiced falafel patties.” — Katie Parker, author of The High-Protein Vegetarian CookbookClick right here for added of our handiest falafel recipes.
- ½ cup water
- ¼ cup quinoa, uncooked
- 1 (14.5-ounce) can chickpeas, drained, rinsed, and patted dry
- ¼ cup chopped red onion
- 2 cloves garlic
- ½ cup flat-leaf parsley, chopped
- ½ teaspoon honest sea salt
- ¼ teaspoon ground shadowy pepper
- ½ tablespoon cumin
- ½ tablespoon dried coriander
- 1¼ teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 1 egg yolk
- ¼ cup olive oil, divided
- ½ cucumber, peeled and grated
- 2 cloves garlic, minced
- juice of 1/4 puny lemon
- 2 tablespoon olive oil
- 1 cup 2% undeniable greek yogurt
- 1 teaspoon dried dill
- ¼ teaspoon kosher salt
- ¼ teaspoon ground shadowy pepper
- 2 complete wheat pitas, cleave in half
- Carry the water to a boil. Add the quinoa, lower the warmth to low, quilt, and simmer for 15 to twenty minutes until the complete liquid is absorbed. Verbalize aside.Preheat the oven to 375 levels.
- Pulse together the chickpeas, onion, garlic, parsley, salt, pepper, and other spices in a food processor. Direction of until every thing is finely chopped (it obtained’t turn out to be exclusively soft, and that’s okay). Switch to a bowl, and mix in the quinoa. Add the egg yolk and lag until thoroughly integrated.
- Form the dough into eight balls, after which flatten with your palm into about ½-depart-thick patties. Switch to a parchment-lined cookie sheet.
- Bake for 10 minutes. Get rid of from the oven, flip each patty, and bake for one other 10 minutes.
- Heat half of the oil in nonstick fry pan. Living four of the patties in the heated oil and fry for 2 to 3 minutes on each facet, until golden brown. Repeat with the closing oil and closing patties.
- Living the grated cucumber in an very excellent-mesh strainer situation over the sink or a bowl, and let drain for 10 to fifteen minutes.
- Mix the complete elements in bowl, and mix smartly. Taste and adjust the seasoning to your liking.
- Bear each pita half with two falafel patties, tzatziki, and any other toppings you love (I recommend crunchy romaine leaves, tomato slices, and red onion).
