Baked chickpea & quinoa falafel
A baked interpretation of the group’s chickpea–quinoa falafel idea.
AI-generated food image for illustration. Presentation may differ from the recipe.
Ingredients
Suggested kitchen quantities. See the source note.
In the kitchen
- 1
Heat the oven to 200°C and line a baking tray. Use fully cooked chickpeas and quinoa.
- 2
Pulse chickpeas, onion, spring onion, garlic and parsley until finely chopped. Mix with quinoa, lemon, turmeric and baking soda.
- 3
Add enough corn flour and polenta to make a mixture that holds together. Form 8 small, thin patties.
- 4
Bake for about 25–35 minutes, turning carefully halfway, until firm, browned and hot throughout. Cool slightly before lifting.
This version uses cooked chickpeas and quinoa. Texture may be softer than traditional falafel; the adaptation has not been kitchen tested.
Shared with care.
Credited clearly.
The post lists soaked chickpeas and quinoa with herbs and binders but no clear cooking method. This adaptation deliberately uses cooked chickpeas and cooked quinoa and an oven method. The cooked weights, binder amounts, baking details, servings and time are untested editorial changes.
Original ingredients, translated: Soaked chickpeas (250 g is mentioned), soaked quinoa, spring and ordinary onion, garlic, one cup parsley, pepper, salt, turmeric, baking soda, lemon, corn flour and polenta as needed.
View the original community post Post accessed 26 October 2026. Facebook membership may be required.