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Baked Spinach Arugula Falafels with Quinoa

Yields approximately 16 two inch patties

Prep time: 10 minutes Cook time: 30 minutes

Adapted from Vegan Yack Attack

Ingredients

• 2 cups of cooked chickpeas/garbanzo beans , dried or canned (I used dried chickpeas soaked overnight)
• 1 cup of baby spinach leaves, loosely packed
• 1 cup of baby arugula, loosely packed
• 1 ripe avocado, pitted
• 3/4 cup of cooked quinoa
• 4 garlic cloves
• 3 tablespoons of olive oil
• 3 tablespoons of fresh parsley, chopped
• 1 tablespoon of fresh cilantro, chopped
• 1 tablespoon of ground cumin
• 3 teaspoons of cayenne pepper
• 1/2 teaspoon of paprika
• Juice from 1 lemon
• salt and pepper to taste
• 1/4 cup of rolled oats

Instructions

1. Add all the ingredients minus the rolled oats into a food processor. Pulse until the mixture is a creamy chunky paste. Taste and adjust seasonings.http://lifemadesweeter.com/?p=2402#more-2402http://lifemadesweeter.com/?p=2402#more-2402
2. In a large bowl, combine the mixture with rolled oats. Cover and refrigerate for 30 minutes.http://lifemadesweeter.com/?p=2402#more-2402
3. Preheat oven to 350. Line a baking sheet with parchment paper.
4. Form mixture into 2 inch sized round patties or balls leaving at least 1 and 1/2 inches between each patty.
5. Bake for 15 minutes, gently flipping the patties. Flatten the patties to about 1 inch if they seem too high.
6. Bake for another 15 minutes until the tops are a golden brown.
7. Remove and allow to cool for 10 minutes. Serve in a pita or with your favorite hummus, tzatziki sauce or even sriracha sauce.

Finger food Friday – Baked Spinach & Arugula Falafels with Quinoa

 

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Prep time

10 mins

Cook time

30 mins

40 mins

 

This baked falafel is a lighter take on the traditional patties with spinach and arugula for added greens making this a healthy vegan lunch or dinner.

Ingredients

• 2 cups of cooked chickpeas/garbanzo beans , dried or canned (I used dried)
• 1 cup of baby spinach leaves, loosely packed
• 1 cup of baby arugula, loosely packed
• 1 ripe avocado
• ¾ cup of cooked quinoa
• 2 garlic cloves
• 3 tablespoons of olive oil
• 2 tablespoons of fresh parsley, chopped
• 1 tablespoon of fresh cilantro, chopped
• 2 teaspoons of ground cumin
• 1-2 teaspoons of cayenne pepper
• Juice from 1 lemon
• salt and pepper to taste
• ¼ cup of rolled oats

Instructions

1. Add all the ingredients minus the rolled oats into a food processor. Pulse until the mixture is a creamy chunky paste. Taste and adjust seasonings.
2. In a large bowl, combine the mixture with rolled oats. Cover and refrigerate for 30 minutes.
3. Preheat oven to 350. Line a baking sheet with parchment paper.
4. Form mixture into 2 inch sized round patties or balls leaving at least 1 and ½ inches between each patty.
5. Bake for 15 minutes, gently flipping the patties and rotating the tray. Flatten the patties to about 1 inch if they seem too high.
6. Bake for another 15 minutes until the tops are a golden brown.
7. Remove and allow to cool for 10 minutes. Serve in a pita or with your favorite hummus or tzatziki sauce.

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