Quinoa falafel, a mediterranean twist for the quinoa burger. With the same recipe, I just added organic garbanzo beans into the mix before everything is combined!
A simple dish can become a feast just by serving in a festive and seductive way. Adding more color, mixing dinnerware, incorporating fun elements. This can change your mood immediately. You create an unexpected presentation in your own way. Like a surprise, unplanned trip. An escape from your daily routine to an enchanting place, at least while you’re eating. Celebrate the simple moments through food, from the kitchen to the table.
Makes about 20 patties
1 cup of quinoa
13 1/2 ounces of garbanzo beans, crushed (380g)
1/2 cup cheddar cheese, grated
2 carrots, grated
2 spring onions, finely cut
1/3 cup panko
3 eggs, beaten
1 teaspoon salt
pepper to taste
In a saucepan combine one cup of well rinsed quinoa with two cups of water adding salt to taste. Bring to boil then reduce heat to low and cover until liquid is absorbed and quinoa is tender, about 15 to 20 minutes. You might end up with more, but we only need 2 cups cooked quinoa. Rinse and drain garbanzo beans then put in the food processor to roughly chop.
In a bowl combine garbanzo beans, quinoa, cheese, spring onions, carrots, panko, and egg. Season with salt and pepper.
Make small patties, about 2 inches round, making about 20 patties. Place on a tray over parchment paper, refrigerate for 15 minutes until firm. In a nonstick skillet heat with one to two tablespoons of olive oil. Cook the burgers at medium heat until golden brown on both sides.
If you prefer not to fry, you can cook in the oven for about 15 minutes each side until golden brown both sides.
Serve with tahini and tzatziki on pita bread like a falafel sandwich or on their own!