Falafel with Quinoa Tabouleh

I love salad with falafel. I can do without the bread. The fresh quinoa tabouleh gives you a summer feeling and is not only a nice salad but also a great side dish for barbecues.
Fried food is not considered the most healthy but these falafels can be made with little fat. I generally shape them flat so that they are cooked faster and use sesame oil. If I compare the amount of fat before and after baking, it is just 20 percent less. If you like, you can also make the falafel in a hot-air fryer.

Falafel with Quinoa Tabouleh and Sesame Dip

Prep Time: 30 Minutes
Cooking Time: 10 Minutes
Total time: 40 Minutes
Servings: 4


  • 300 g chick peas (not cooked)
  • 3 stems of parsley
  • 1 tbsp coriander herb
  • 2 garlic cloves
  • 1 small onion
  • 1 tbsp cumin
  • 2 tbsp lemon juice
  • 1 tbsp salt
  • pepper
  • sesame oil for frying
Quinoa Tabouleh
  • 2 bunches of parsley
  • 10 mint leaves
  • 200 g cooked white quinoa
  • 3 tablespoons lemon
  • 3 tablespoons olive oil
  • 10 cocktail tomatoes
  • 200 g cucumber
  • 80 g Tahini
  • 4 cloves of garlic
  • 1 tsp salt
  • 2 tablespoons lemon juice
  • 200 ml water


1. Leave the chickpeas to soak overnight and change the water 2 or 3 times if possible Then drain the water and wash the chickpeas again.
2. Peel garlic and onion and then mix all the ingredients in a food processor or with a blender to a creamy mixture.
3. For the tabouleh, chop the parsley and mint as finely as possible.
4. Cut the tomatoes and cucumber into small cubes.
5. Mix everything with the boiled quinoa, lemon and olive oil to make a salad and finally season with salt and pepper.
6. For the sesame dip, blend all the ingredients with the blender to a creamy sauce and serve as a dip.
7. Arrange the dip and salad on plates before you fry the falafels.
8. Moisten your hands and form small flat cakes about 2 cm thick.
9. Fry the falafels on both sides for about 3 minutes.

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