Recipe: Fava-and-Quinoa Falafel with Yoghurt Dressing

Recipe: Fava-and-Quinoa Falafel with Yoghurt Dressing

Cindy Lam of Olive Oly Kitchen cooks delicious vegetarian recipes that support local farms and promote good, old home cooking. Try out her non-fried fava-and-quinoa falafel at home

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Foodie  Foodie  on 10 Jun '18

Makes: 8–10 patties

Prep time: 45 min

Cooking time: 25–30 min


For the falafel patties:

  • 100g cooked chickpeas
  • 50g cooked fava beans
  • 1 garlic clove, chopped finely
  • 1 small bunch parsley, chopped finely
  • 1 tsp ground cumin
  • ½ tsp paprika
  • ½ tsp curry powder
  • 1 lemon, zested
  • 2 tbsp lemon juice
  • 1–2 tbsp extra-virgin olive oil
  • 150g cooked quinoa
  • 1–2 tbsp plain flour
  • 1 cup breadcrumbs

For the lemon-mint yoghurt dressing:

  • 1 cup Greek yoghurt
  • 1 handful mint leaves, chopped finely
  • ½ lemon, zested
  • 2 tbsp lemon juice
  • 1–2 tbsp extra-virgin olive oil


  1. Mix the chickpeas, fava beans, garlic, parsley, cumin, paprika, curry powder, lemon zest and juice and olive oil in a food processor until the mixture is smooth. Season with salt and pepper and transfer to a large mixing bowl.
  2. Add the cooked quinoa and flour into the mixture. Mix well with a wooden spoon. Season if needed. Shape each falafel into the size of a small ping-pong ball and press slightly to flatten. Coat with breadcrumbs and set aside.
  3. Preheat oven to 180ºC. Lightly brush both sides of each patty with extra-virgin olive oil before baking. Bake the patties for 15 min, then turn them over to the other side and bake for another 10 min. Transfer to a serving plate.
  4. Thoroughly mix all the ingredients for the lemon-mint yoghurt dressing and season. Drizzle the dressing over the falafel. Serve immediately.

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