4 Serves
59 Mins
Rinse the quinoa thoroughly under cold water using a colander, then combine with water in a saucepan and bring to a boil. Reduce heat, cover, and simmer until the water is absorbed and the quinoa is tender.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
85 µg / 400 µgCalcium
51 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
90 mg / 420 mgPhosphorus
215 mg / 1,250 mgPotassium
491 mg / 4,700 mgSodium
183 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
8 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
In a mixing bowl, combine the cooked quinoa with falafel mix, finely chopped onion, and minced garlic. Shape the mixture into small, uniform patties.
Heat vegetable oil in a frying pan over medium-high heat. Once the oil is shimmering, carefully place the falafel patties into the pan.
Fry the falafels until they are golden brown and crispy on both sides, then remove them using a slotted spoon and drain on paper towels.
Season the warm falafels with salt and pepper to taste, then serve immediately over a fresh portion of cooked quinoa.
9
g24
g8
g
