• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
    • Contact
    • Photo Use Policy

Connoisseurus Veg logo

SUBSCRIBE

Sign up for email updates and receive a free copy of my veggie burger e-book!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Free Veggie Burger Book
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    You are here: Home / Sandwiches / Baked Quinoa Falafel Sandwiches

    LAST UPDATED: August 13, 2019 • FIRST PUBLISHED: February 28, 2018

    Baked Quinoa Falafel Sandwiches

    Jump to Recipe Print Recipe
    Baked Quinoa Falafel Sandwiches

    A healthier (but no less delicious) take on falafel! This quinoa falafel is baked instead of fried, and stuffed into pita loaves with creamy hummus and your favorite veggies!

    Pair of Hands Picking Up a Baked Quinoa Falafel Sandwich

    Falafel is one of my favorite foods of all time. Okay, fine, I know I've probably said that about a half a dozen dishes on this blog by now. That's why I say "one of." I've got lots. Falafel is definitely one of my top ten.

    The first time I tasted falafel was around 1999 and I thought I'd died and gone to heaven. That happened at a Middle Eastern restaurant located at the intersection of 13th and Pine in Philadelphia, which is sadly no longer there.

    Fortunately, by the time I moved into the city in 2002 it was overrun with places where I could get delicious falafel. Amazing how just a few years prior I was totally unaware of the existence of this amazing treat, only later to find an average of four falafel joints located within every one block radius.

    Food Processor Bowl Filled with Ingredients for Making Quinoa Falafel

    The unfortunate consequence of living in falafel paradise for eight years was falafel withdrawal when I finally left the city. I couldn't find falafel anywhere! Oh, I could drive forty-five minutes to some random pizza place out in the country with no clue as to the quality of the falafel I would get, but then why not just drive back into Philly where the good stuff is a guarantee?

    I eventually took matters into my own hands. The results were not pleasing. Maybe it was my refusal to include eggs in the recipe. I don't know, but in any event, the texture wasn't quite right, the falafel didn't quite hold together during cooking, you get it.

    Baked Quinoa Falafel on a Baking Sheet

    This falafel is baked instead of fried, which, along with the quinoa, ups the healthiness of this recipe. I dressed my sandwiches with some roasted red pepper hummus, which worked out perfectly. You can use traditional hummus instead, but if you're feel like something extra special, give the red pepper stuff a go. It really compliments the falafel nicely.

    Baked Quinoa Falafel Sandwich with Drinking Glass and a Jar of Tahini in the Background

    One other awesome thing about this recipe: the mixture freezes great! I made a big batch, formed and baked just enough falafel balls to make a couple of sandwiches, then froze the rest for use on a later dinner occasion.

    If you want some quick weeknight dinners close at hand, freeze this in portions just the right size to create one sandwich (or multiply by the number of people you typically feed). Bust it out of the freezer in the morning, then roll and bake in the evening.

    Tips for Making Awesome Quinoa Falafel Sandwiches

    • Got some leftover quinoa on hand? Feel free to use it in this recipe instead of cooking up a new batch. You'll need ⅔ cup.
    • Want to make this recipe gluten-free? Just use gluten-free pitas or your favorite gluten-free bread.
    • Make ahead option: prepare the falafel mixture (up to step 4 of the recipe) in advance, then store it in a sealed container in the fridge for up to 3 days, or in the freezer for up to 3 months. When you're ready, thaw (if frozen), roll and bake your falafel according to the recipe.
    • Not into sandwiches? Quinoa falafel is also great on it's own, with a dipping sauce, or on top of a salad.

    For more guidance on how to make this recipe, check out my video!

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Baked Quinoa Falafel Sandwiches
    5 from 4 votes
    Print

    Baked Quinoa Falafel Sandwiches

    A healthier (but no less delicious) take on falafel! This quinoa falafel is baked instead of fried, and stuffed into pita loaves with creamy hummus and your favorite veggies!
    Course Sandwich
    Cuisine American, Middle Eastern
    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Servings 4 sandwiches
    Calories 324 kcal
    Author Alissa

    Ingredients

    For the Falafel

    • ⅓ cup quinoa
    • ½ cup vegetable broth
    • ⅔ cup cooked or canned chickpeas, drained
    • 1 small onion, diced
    • 2 garlic cloves
    • 1 tablespoon ground cumin
    • 1 teaspoon ground coriander
    • ¼ cup chopped fresh cilantro
    • 1 ½ tablespoons lemon juice
    • 1 tablespoon olive oil, plus a little extra for brushing
    • Salt and pepper to taste

    For Serving

    • 2 pitas, cut in half
    • Hummus and/or tahini
    • Greens, tomato, cucumber, and/or onion slices

    Instructions

    1. Rinse the quinoa well under cold water, then place it in a small saucepan, along with the broth. Place over high heat and bring the liquid to a simmer. Cover, lower heat and allow to simmer for about 15 minutes, or until all of the liquid is absorbed.

    2. Remove the pot from heat and allow it to sit for another five minutes.

    3. Preheat the oven to 350° and lightly oil or line a baking sheet with parchment paper.

    4. Place ⅔ cup cooked quinoa (you should have at least this much and probably a little more) and all other falafel ingredients except for the salt and pepper into food processor bowl. Pulse until well blended, taste test, and season with salt and pepper to taste.

    5. Remove the falafel mixture from food processor and roll as much as you want to use into 1-inch balls (about 12-16 of them). Arrange on the prepared baking sheet or in the skillet, then lightly brush with oil.

    6. Bake for about 35 minutes, flipping every ten minutes or so to get browning on all sides.
    7. Stuff into pita halves, and dress with hummus and veggies.

    Recipe Notes

    Nutrition information includes 2 tablespoons of hummus per serving. 1 serving = 1 sandwich, or ½ pita with 3-4 falafels.

    The video above shows me making a double batch!

    Nutrition Facts
    Baked Quinoa Falafel Sandwiches
    Amount Per Serving (1 sandwich (1 pita half + 3 or 4 falafels))
    Calories 324 Calories from Fat 96
    % Daily Value*
    Fat 10.7g16%
    Saturated Fat 1.5g8%
    Sodium 560mg23%
    Potassium 387mg11%
    Carbohydrates 46.9g16%
    Fiber 6.8g27%
    Sugar 1.4g2%
    Protein 11.4g23%
    Calcium 70mg7%
    Iron 4.1mg23%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    « Creamy Tomato Basil Gnocchi Soup
    Spicy Tofu Chili »

    Sharing is caring!

    • Facebook
    • Twitter
    • Email

    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

    Subscribe

    Subscribe for email updates and receive a free copy of my veggie burger e-book!

    Reader Interactions

    Comments

    1. Adrian Fleur says

      December 02, 2013 at 9:33 pm

      Yum! I love falafels =) Great recipe!

      Reply
      • Alissa Saenz says

        December 02, 2013 at 10:11 pm

        Thank you! I totally agree - falafels rock!!

        Reply
    2. Grace @ Earthy Feast says

      December 04, 2013 at 5:30 pm

      I saw these on Pinterest and had to come get a closer look! They are totally mouth-watering! Want!

      Reply
      • Alissa Saenz says

        December 05, 2013 at 12:51 pm

        They were really delish - glad to hear they look as good as they tasted :)
        Thank you!!

        Reply
    3. Anonymous says

      December 20, 2013 at 7:08 pm

      Making these tonight, thanks

      Reply
      • Alissa Saenz says

        December 20, 2013 at 10:17 pm

        You're welcome! Hope you enjoy them as much as I did!!

        Reply
    4. Shirley says

      January 16, 2014 at 12:38 pm

      I tried these last night and they were delicious! I was worried at first, when trying to shape them but then just ended up scooping the soft mixture onto the baking sheet (in the shape of little patties) and they held together wonderfully! will definitely make these again but will explore with hotter spices and even try eating them pita-less. thank you!

      Reply
      • Alissa Saenz says

        January 16, 2014 at 3:57 pm

        Yes, the mixture is a bit deceivingly soft. Having wet hands actually helps a bit when shaping these, and then they cook up surprisingly firm. So glad you enjoyed them! Thank you for sharing your results!

        Reply
    5. Megan Wall says

      January 20, 2014 at 8:26 pm

      I just made these with a few additions- tahini and sundried tomatoes- SO GOOD and SO EASY!
      I threw them on some sauteed marinated kale and feasted.
      Thank you!

      Reply
      • Alissa Saenz says

        January 21, 2014 at 10:35 am

        Yay! Thank you for sharing! Yes, there is so much you can do to make this recipe your own. Your additions sound fantastic...especially marinated kale. If you don't mind my asking, what did you marinate the kale in?

        Reply
    6. Jordan says

      February 28, 2018 at 2:01 pm

      If I wanted to make these oil free, I guess I'd sub the oil with tahini. And I'll definitely add sun-dried tomatoes. Making tonight!

      Reply
      • Alissa Saenz says

        February 28, 2018 at 3:38 pm

        You could get away with just leaving out the oil! And I think sun-dried tomatoes would be a delicious addition! Enjoy!

        Reply
    7. Eva says

      February 28, 2018 at 2:48 pm

      What is nutritional value in one falafel ??
      Thank you.

      Reply
    8. Albert Bevia says

      March 01, 2018 at 10:22 am

      Love this take on falafel, healthy and delicious, those stuffed pita pockets with the falafel, humus and veggies just have me craving for this! thanks for the recipe :)

      Reply
      • Alissa Saenz says

        March 03, 2018 at 10:47 am

        Thanks so much Albert!!

        Reply
    9. Marilyn says

      March 01, 2018 at 10:02 pm

      5 stars
      I have had these at restaurants and loved them. I had to give it a try and they were even better and probably healthier. Thank you fir posting them, delicious.

      Reply
      • Alissa Saenz says

        March 03, 2018 at 10:43 am

        I'm SO happy to hear that!! Thanks so much Marilyn!!

        Reply
    10. Jennifer says

      March 07, 2018 at 9:53 am

      I think I know what restaurant you are talking about- was it across from a coffee shop/a bar named Franks? I remember being so afraid to go into that place... for whatever reason. I wish I tried it before it closed! But then again, I was a big fan of Maoz.

      Reply
      • Alissa Saenz says

        March 08, 2018 at 8:35 pm

        Yes!! It was on the corner with Dirty Frank's and the Last Drop! I can't remember what it was called though. I later discovered Maoz and loved it too!

        Reply
    11. Celeste | The Whole Serving says

      March 07, 2018 at 8:40 pm

      Interesting recipe sounds and looks delicious!

      Reply
      • Alissa Saenz says

        March 08, 2018 at 8:31 pm

        Thanks Celeste!!

        Reply
    12. Jen says

      March 26, 2018 at 1:41 pm

      Do you think they could be frozen?

      Reply
      • Alissa Saenz says

        March 28, 2018 at 9:57 pm

        I think the falafels could definitely be frozen after being baked. You can also freeze the mix before shaping and baking if you like - there are some notes in the post on how to do that. :)

        Reply
    13. Linda says

      April 02, 2018 at 9:08 pm

      5 stars
      This was a great hit with my family. Boys 12,8 and 6 all enjoyed it. Thanks!

      Reply
      • Alissa Saenz says

        April 04, 2018 at 9:28 pm

        Awesome!! I'm so glad to hear that! Thanks Linda!

        Reply
    14. Susana says

      April 29, 2018 at 4:19 pm

      350 is fahrenheit, isn't it?

      Reply
      • Alissa Saenz says

        May 04, 2018 at 9:56 am

        Correct! :)

        Reply
        • Sharole Kaye Ewing` says

          June 14, 2018 at 4:57 pm

          Thank you for posting this recipe! I too LOVE Falaphel's but Sadly Mine fell apart and were very dry. I read your post and looking forward to trying your recipe. Like you, the closest place to get these is about 45 minutes drive from my home. A long way to go.

          Reply
          • Alissa Saenz says

            June 16, 2018 at 10:23 am

            I think these should hold together pretty nicely for you. I hope you enjoy them!

            Reply
    15. Marina Kathleen says

      May 23, 2018 at 12:58 am

      5 stars
      This recipe is my new favourite vegetarian staple! I made it for the second time yesterday and tried substituting the quinoa for a cup of baked sweet potato. The falafel turned out delicious! I froze the batch and baked a few tonight to pair with a spinach, feta and mango salad. It was to die for and so easy! Having a ziploc full of these in the freezer really takes the stress out of making dinner.

      Reply
      • Alissa Saenz says

        May 26, 2018 at 10:55 am

        That sounds delicious and I'm so glad you're enjoying the recipe! Thanks Marina!

        Reply
    16. Lisa says

      August 12, 2018 at 8:42 pm

      Not sure what I ddi wrong but I seemed to have too much liquid. Even added more chickpeas and quinoa. Ended up with mush that in no way would form into anything. :( I sautéed the mush and ate it once heated through. Was so looking forward to an actual ball shaped meal.

      Reply
      • Alissa Saenz says

        August 18, 2018 at 9:48 pm

        I'm sorry to hear that! Did you by chance cook the quinoa according to the package instructions instead of the recipe instructions? I keep the quinoa to water ratio a bit high to avoid it getting mushy - that's the only thing I can think of that might have gone wrong.

        Reply
    17. Tara says

      November 07, 2019 at 8:55 pm

      5 stars
      Wow! These are amazing! Fantastic flavor. I used our air fryer and they had a perfect texture. Thank you so much!

      Reply
      • Alissa Saenz says

        November 10, 2019 at 2:03 pm

        I'm so glad you liked them!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alissa Holding a Coffee Cup

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

    More about me →

    Popular

    • The Best Vegan Banana Bread
    • Crispy Baked Teriyaki Tofu
    • Creamy Vegan Rice Pudding
    • Classic Lentil Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • About
    • Contact
    • Photo Use Policy

    As an Amazon Associate I earn from qualifying purchases. Learn more here.

    Copyright © 2013-2022 Tofu Press LLC & Alissa Saenz

    6878 shares
    • 619