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+ servings

Quinoa “Falafel” with Avocado-Tomato Relish

Author - Serena Wolf
Prep Time: 25 minutes
Cook Time: 6 minutes
Yields: 2 large servings


  • ½ cup uncooked quinoa
  • ½ cup cooked chickpeas crushed
  • 1 clove garlic minced
  • 4 scallions white and light green parts only, thinly sliced
  • ¼ cup Italian parsley finely chopped
  • Zest of 1 lemon Use a Microplane grater!
  • 4 tablespoons extra virgin olive oil divided
  • 1 teaspoon Sriracha optional
  • Salt

For the Avocado-Tomato Relish:

  • ½ cup cherry tomatoes halved (I used heirlooms because I love them)
  • 1 ripe avocado diced
  • 2 scallions white and light green parts only, thinly sliced
  • 2 tablespoons fresh lemon juice
  • tablespoons extra virgin olive oil
  • Salt
  • Fresh ground pepper


  • Cook the quinoa according to the package directions, and let it cool to room temperature.
  • In a mixing bowl, mash the chickpeas using a potato masher, fork, or the back of a large spoon. Add the cooked quinoa, garlic, scallions, parsley, lemon zest, olive oil and Sriracha (if using) to the mashed chickpeas. Season the mixture with salt to taste.
  • Transfer the falafel mixture to a food processor or blender, and pulse a few times until the ingredients hold together a bit. You don’t want a puree, you just want a coarse "dough" that will stick together.
  • Use your hands to form the falafel mixture into tablespoon-sized balls. You should have enough for about a dozen small falafel. Briefly set aside while you make your relish.
  • Combine all of the ingredients for the relish in a small bowl. Set aside while you cook your falafel.
  • Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat. When the oil is hot, add the falafel and cook for about 3 minutes per side (you can gently press each ball down with the back of a spatula to form a thick pancake if it makes things easier.) Remove falafel to a paper towel-lined plate to drain any excess oil.
  • Serve the falafel warm with relish and yogurt-tahini dressing. If you’re not afraid of a little gluten or judgment from Gwyneth, I recommend stuffing everything in a warm pita and going to town.