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Quinoa Falafels With Tahini Sauce

Quinoa Falafels With Tahini Sauce

WebMD Recipe from

I made my own version, but was influenced by the lovely Nicole at Cooking after Five. I used smoked salt, because I had some on hand and it worked great, but any type of salt is fine. The falafels themselves are very low in fat, so the sauce- or any sauce of choice is necessary. You can use fresh cooked garbanzo beans, or canned if you are short on time.

  • 1/2 cup
  • 1 cup
    carrot, chopped
  • 1/2 cup
    sliced green onions (about 3)
  • 3 tablespoons
    chopped parsley
  • 1 15-ounce can
    garbanzo beans
  • eggs
  • 2 tablespoons
    fresh lemon juice
  • 1 teaspoon
  • 2 teaspoons
  • 2 tablespoons
    toasted sesame seeds
  • 2 cloves
  • 2 tablespoons
    olive oil
  • 1 cup
    plain yogurt
  • 1/4 cup
  • 1 tablespoon
    lemon zest
  • English cucumber, cut into matchsticks
    fresh chives, to taste
  1. In a small saucepan, bring 1 cup water to a boil. Add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, about 12 minutes. Set aside to cool for now.
  2. In a bowl, whisk together the yogurt, tahini, lemon zest, a pinch of salt and pepper and chives if you have them. Cover and put in the fridge.
  3. In a blender or food processor, pulse carrots and parsley. Add green onion, garbanzos, sesame seeds, lemon juice, eggs, garlic clove, coriander and cumin. Season with salt and fresh ground pepper. Pulse until roughly combined; add quinoa, and another few pulses. I prefer it chunky. Taste for seasonings. Allow to set in fridge for an hour. It will be fine resting overnight if you really like to plan ahead. Heat a nonstick pan* over medium high heat with 1 tablespoon. of the oil. Scoop the mixture out in portions about 2 tablespoons in size, roll and flatten into patties. Sear them in the saucepan for about 3 minutes on each side, with a slight press of the spatula between to thin the patty a bit. Use the remaining oil when the pan becomes dry about the third batch.
  4. I ate mine at room temperature over some matchstick cucumbers, with a drizzle of the yogurt tahini sauce on top. You could put them in mini pitas and they could be a neat vegetable appetizer.

Nonstick pans will allow you to use less oil to keep them from sticking. You need some oil to create a crust, but you are not ‘frying’ them.

Nutritional Information

Makes: 6 servings
  • Calories604.8
  • Carbohydrates37.1 g
    • Dietary fiber9.6 g
  • Cholesterol78.7 mg
  • Fat45.0 g
    • Saturated fat6.3 g
  • Sodium147.3 mg
  • Protein21.7 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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