Use up left over quinoa and create a middle eastern favourite

Prep time
30 mins
Cook time
15 mins
15 falafel


  • 2 Free range eggs
  • 1 can of chickpeas
  • 1 garlic clove (or 2 if your little one likes garlic)
  • ½ bunch green onions
  • ¼ cup continental parsley
  • ¼ cup coriander
  • ½ tsp dried coriander powder
  • ½ tsp cumin
  • ½ tsp baking powder
  • ½ cup cooked quinoa

How to make it:

  1. Preheat oven to 180 degrees
  2. Rinse and dry the chickpeas. Spread out over a baking tray lined with baking paper and bake for 10 mins to dry them further. Turn your oven up to 200 degrees.
  3. Crush the garlic and whiz in a food processor with green onion, parsley, coriander, spices and baking powder until smooth. Pour mixture into a bowl.
  4. Pulse the chickpeas just until they become crumbs – be careful not to over process! Add to the bowl with the herb mix.
  5. Lightly beat the eggs and combine with the chickpea/spice mix. Stir in with the left over quinoa. Set it aside to rest for 15 mins
  6. Now it’s time to form the falafel balls! The kids can help you with this part. Scoop 3 tbsp of mixture into a ball. Place on a tray and press down slightly. Keep rolling until you run out of mixture.
  7. Place the tray in the oven. Cook for 15 mins, flip the falafels and cook for another 10 mins.