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Quinoa Crusted Lentil Falafels with 2 amazing Tahini Sauces
Prep Time
30 mins
Cook Time
20 mins
Crusty on the outside with a subtle crunch of toasted quinoa and sesame seeds, douce, moist and bursting with flavours and texture on the inside. Served with Tahini Greek Yogurt Sauce and Sweet Potato Chips; or Sweet & Spicy Date Sriracha Tahini Sauce and Potato Chips, your pita party may begin!
Calories: 285 kcal
Author: H.P.
For the falafels
  • 1 can ~265gr chickpeas, drained, rinsed, and dried
  • 100 gr dry green or red lentils
  • 10-15 gr tahini
  • ½ avocado ~40gr, mashed
  • 3 garlic cloves minced
  • 1 medium shallot ~40gr, minced
  • 1 tsp ground cumin
  • ½ chilli powder
  • ½ tsp ground coriander
  • ½ tsp ~ 2gr salt
  • 3 tbsp 5-7gr chopped coriander
  • 1 lemon juiced
  • 1 tbsp mild olive oil for frying OR add to the mixture
  • 3-4 tbsp ~30-40gr chickpea (gram) flour
For Quinoa Sesame Crust
  • 50 gr quinoa
  • 3 tbsp sesame seeds
Tahini Yogurt Dipping Sauce
  • ½ cup ~80gr Greek Yogurt OR non-dairy yogurt for vegans
  • 2 tsp tahini
  • 1 tsp harissa paste OR sriracha sauce
  • ½ lime juiced
  • 1-2 tbsp minced coriander
  • Salt to taste
Sweet & Spicy Sriracha Date Tahini Sauce
  • 3 tbsp tahini
  • 2-3 fresh dates OR soaked medjool **
  • 3 tbsp ~45ml coconut milk
  • 1 clove garlic OR ¼ tsp garlic powder
  • 5 gr ginger grated OR ¼ tsp ground ginger
  • 1 tbsp ~ 12ml sriracha sauce
  • 20 ml apple cider vinegar OR 1 lime juiced
  • ½ tbsp soy sauce
  • 50-60 ml water to thin
Make falafels
  1. Cook dry lentils according to instruction, drained. Takes 20-25mins
  2. In the meantime, rinse and toast quinoa seeds in a pan on medium heat until they become dry and toasted. Set aside
  3. Once lentils are cooked, put all ingredients in a food processor
  4. Pulse until everything is combined but still in coarse texture
  5. Transfer in a large mixing bowl
  6. Add more chickpea flour one tablespoon at a time if mixture is too wet.
  7. If too dry, add another ½ avocado OR ½ tbsp extra virgin olive oil
  8. Shape into balls, between 12-15 pieces depending on size preference
  9. Flatten them a bit
  10. Mix toasted quinoa seeds with sesame seeds (*)
  11. Coat both sides of falafels in the seeds
  12. Cook in pan for 3-4 mins per side until golden OR bake at 180C for 18-20mins
Tahini Yogurt Dipping Sauce
  1. Mix everything in a bowl
  2. Garnish with sesame seeds & chopped coriander
Tahini Yogurt Dipping Sauce
  1. In a blender or food processor, blend everything until smooth
  2. The sauce should have similar runniness as tahini
  3. Garnish with sesame seeds & chopped coriander
Recipe Notes

• (*)You can you either toasted or untoasted sesame. They cook up pretty quickly on pan/in oven. I like pre-toasting quinoa as it usually takes longer to be cooked. It also adds extra nuttiness crust
• (**) If use dry/medjool dates, soak in hot water for 10-15mins. This step is not required if used fresh dates