Quinoa 107: A few of my favorite things – Falafel Quinoa Cakes

Sometimes it takes some sleep, and a little lack of it perhaps to come up with something brilliant.

Delicious and light, best served simply with some raw veggies, a side salad, and a little bit of tahini. Nothing else.

For quite sometime, I have been obsessed with falafel and I know I am not the only one (yes I am talking about you Shari). The quest for perfection in such a whimsical and unpredictable little folkish fritter is beyond non-sensical if you haven’t tried one. If you had, you would understand that such a hunt is not only justifiable, it is darn right essentially necessary, like the Grand Tour, or important rites of passage events such as a Bar-Mitzvah, Confirmation, or finding our mate (for some mates, plural).

Falafel burgers are done and overdone. Its not a new concept. Some better than others and some just mimicking just a huge falafel patty. We can do better. Others just use chickpea flour to create a pseudo pancake thats more like a latke than a pancake. Now a falafel quinoa burger was a combination that came on suddenly with the imaginary (but so real) ding of a small bell.

I found that it is best to call these cakes rather than burgers. They are light and almost have the texture of a crab cake.

• 1 cup cooked quinoa
• 2 cans garbanzo beans (chickpeas), drained and rinsed
• 1 small sweet onion, chopped
• 3 cloves garlic, grated or finely chopped
• 1/2 cup parsley, chopped
• 1/2 cup cilantro, chopped
• 1/4 cup bread coating mixture below (optional) or any flour
• 1 teaspoon baking powder
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1 teaspoon paprika
• 1/4 cup of tahini
• Juice of a lemon
• 1 teaspoon salt
• Fresh pepper, to taste

BREAD COATING (optional)

• 3/4 Cup Panko Japanese Bread Crumbs
• 2 Teaspoons Olive OIl
• 1/2 Teaspoon Lemon Zest
• Dash of Paprika
• Dash of Salt
• Freshly Ground Pepper to taste

But all the bread coating ingredients in a bowl and mix throughly. You may have to use your hands to get the lemon zest to mix well.

Cornucopia of flavorful ingredients

In a food processor, mash the chickpeas until there are no chickpeas whole left. Place them in a large bowl and add the rest of the ingredients. Mix throughly, with your hands if you like it dirty. Tip: make sure the onions and fresh herbs are finely chopped so the cake stays keeps together through cooking.

The gorgeous cakes ready to fry

The recipe will make 6 generous cakes. Form into thick patties and compress using your bare hands. It feels good. Dip into the bread coating mixture and fry on each for about 5 minutes. Each side should be an enticing golden brown.

Do not crowd your pan. Cook two or three at a time.

The smell is intoxicating. Be careful when you turn them over. If they fall appart slightly, do not worry. Squeeze them back together and treat with care.

Fully cooked. You want it.

Serve with a little tahini or your favorite topping. Nothing too elaborate. These are delicious just as they are.