clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Quinoa Falafel Sandwich

  • Author: Eat Drink Shrink
  • Total Time: 30 minutes
  • Yield: 10 1x




  • 1/2 yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1/3 cup chopped fresh parsley
  • 1/3 cup dill (optional)
  • 1/3 cup mint (optional)
  • 1 15-ounce can chickpeas, rinsed, drained and patted dry
  • 1 cup cooked quinoa
  • 1 1/2 tsp cumin
  • 1 tsp baking powder
  • 1 tsp coriander (optional)
  • 1/2 tsp cayenne (optional)
  • 1 tsp cardamom (optional)
  • 1/4 tsp each sea salt and black pepper, plus more to taste
  • 1/2 squeeze lemon
  • 4 Tbsp garbanzo flour or flour of choice
  • 34 Tbsp oil
  • Panko breadcrumbs for coating, optional

Dill Sauce:

  • 1/3 cup dill
  • 1/2 cup vegan sour cream
  • 2 cloves garlic, minced
  • 1/2 squeeze lemon
  • 1/4 tsp salt


  1. Add onions, garlic, and herbs to a food processor, blend until finely chipped. Add chickpeas, and pulse until coarsely chopped. Don’t over process and form a paste.
  2. In a large bowl, combine the chickpea mixture with cooked quinoa, cumin, cayenne, coriander and cardamom, garbanzo flour, baking powder, and lemon juice. Add salt and pepper as desired. If the mixture seems too wet, at more flour 1tbs at a time. You want them to hold together, but you also don’t want them too dry.
  3. If you’re not working under time constraints let the mixture chill in the fridge for 1hour to firm up. Otherwise, begin to form small discs with the mixture. Dip in Panko and press the breadcrumbs into the patties. This will form a crispy outer layer, but is optional!
  4. Heat a large skillet over medium heat and add enough oil to generously coat the pan – about 2 Tbsp. Swirl to coat.
  5. Once the oil is hot, add only as many falafel as will fit very comfortably in the pan at a time – about 5.
  6. Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all falafel are browned – the deeper golden brown they are, the crispier they’ll be.
  7. Dill Sauce: Throw everything in a bowl and combine.
  8. Serve falafels warm inside pita bread and garnish with dill sauce, arugula, pickled red onion, and olives!
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Sandwich
  • Cuisine: Lunch/Dinner
Top of page