Quinoa and Valjack Carrot Falafels

-1 °F

Preparation : 20 minutes

30 large balls or 75 small ones portions



  • 2 cups of cooked quinoa, cold or lukewarm
  • 1 cup of grated carrots
  • 1 to 2 cloves of garlic, chopped
  • ¼ cup of fresh parsley, chopped
  • ¼ cup of fresh coriander, chopped
  • 1 teaspoon of cumin
  • 2 teaspoons of coriander seeds
  • 1½ teaspoons of baking powder
  • ¼ cup of tapioca flour
  • ¼ cup of broth/water
  • Salt and pepper to taste


  • 1. Mix all the ingredients except for the chickpea flour.
  • 2. Add the chickpea flour, mix well, and let it rest for 10 minutes. The mixture should be firm enough and not too sticky. If the mixture is too sticky, add the remaining chickpea flour.
  • 3. Make round balls of 3½ to 4 cm in diameter for meal sandwiches or small balls of 2 cm in diameter for small cocktail bites.
  • 4. Fry in hot oil. For a healthier option, flatten the balls and cook in a lightly oiled non-stick skillet over medium heat.
  • 5. Keep the balls warm and assemble sandwiches with the following ingredients: Gluten-free pita bread, lettuce, tomatoes, cucumber, pickles, and yogurt, maple, and chickpea sauce.