Quinoa Falafel with Tzatziki Sauce

19 35 68
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 24
Quinoa Falafel with Tzatziki Sauce
Health Highlights


2 cup Quinoa, cooked
1/2 cup White onion (minced)
1/4 cup Parsley, fresh (finely chopped)
1 clove(s) Garlic (finely chopped)
1/2 tsp Cumin
1/2 tsp Coriander, ground
1/4 cup Almond flour/meal, Bob's Red Mill
3 tbsp Coconut flour
1 tsp Salt
1/4 tsp Black pepper
2 large egg Egg (lightly beaten)
2 tbsp Extra virgin olive oil (for frying)
2 cup Greek yogurt, plain, 1% M.F. (for tzatziki)
1 small Cucumber, peeled (for tzatziki - peeled, grated)
1 clove(s) Garlic (for tzatziki - finely chopped)
1 tbsp Mint, fresh (for tzatziki - finely chopped)
1 tsp Salt (for tzatziki)
1 tbsp Lemon juice (for tzatziki)
2 tbsp Extra virgin olive oil (for tzatziki)


In a large bowl, combine all ingredients and mix well. Divide mixture into four equal portions, making six falafel balls with each portion.

In a medium skillet, heat about 1/2 inch oil. Fry falafel in batches, turning often until browned on all sides.

Transfer falafel to a paper towel lined plate to drain. Repeat with remaining mixture, adding more oil to the skillet as needed.

Serve warm.


Combine all ingredients in a bowl, mix well and serve. Store unused portion in a covered container in the refrigerator for 2 to 3 days.


They can be eaten as a mezze, an appetizer before the main dish, alone as a snack wrapped in a lettuce leaf, or as part of a meal with a green salad. Serve with a drizzle of tahini or tzatziki, a cool yogurt sauce with cucumber garlic and mint.

Nutrition Facts

Per Portion

Calories 68
Calories from fat 34
Calories from saturated fat 5.7
Total Fat 3.7 g
Saturated Fat 0.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.9 g
Cholesterol 18.8 mg
Sodium 213 mg
Potassium 102 mg
Total Carbohydrate 5.4 g
Dietary Fiber 1.0 g
Sugars 1.5 g
Protein 3.8 g

Dietary servings

Per Portion

Grain 0.2
Milk Alternative 0.1
Vegetables 0.1

Energy sources


Meal Type(s)