Falafel Pancake

Falafel Cakes with Tabbouleh


Falafel Cakes with Tabbouleh

Sarah Kaminski
Prep Time 10 mins
Cook Time 25 mins
Course Mains
Servings 2


What You’ll Need:

    For the tabbouleh:

    • ½ c dry quinoa
    • 1/3 c olive oil
    • juice of 1 lemon
    • 1 bunch curly parsley chopped
    • 1 bunch .5oz chopped mint
    • 1 bunch (6-8) green onion chopped
    • 1 pint cherry tomatoes halved
    • Sea salt and cracked pepper to taste

    For the falafel:

    • 1 can chickpeas drained & rinsed
    • 1/2 red onion cut into chunks
    • 2 eggs
    • 1 tsp sea salt
    • ¼ tsp black pepper
    • ½ Tbsp cumin
    • ½ Tbsp coriander
    • 1 ¼ tsp chili powder
    • ¼ tsp turmeric
    • ½ tsp baking powder
    • OPTIONAL: 1/8 tsp cayenne pepper


    Prepare the tabbouleh:

    • Cook quinoa in 1 c salted water for 15 minutes, or until all liquid is absorbed.
    • While quinoa cooks, prepare & combine remaining tabbouleh ingredients. Combine in a medium bowl & set aside.

    Prepare falafel:

    • Heat a griddle or large frying pan to medium high heat.
    • Meanwhile, combine all ingredients in a food processor or blender. Puree until smooth.
    • Using a ¼ size measuring up, spoon batter onto hot skillet. Cook each cake until bubbles begin to form, then flip, cooking an additional 2-3 minutes on the opposite side.

    Put it all together:

    • Toss cooked quinoa with tabbouleh goodness. Serve with cooked cakes!


    *Decrease time by cooking the quinoa ahead of time. It stores well in the fridge for up to 5 days!
    Tried this recipe?Let us know how it was!
    Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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