Easy Falafel Cakes with Tahini Dressing

These Easy Falafel Cakes with Tahini Dressing are so yummy & versatile! Enjoy them as a side dish, main course, or stuff them into a veggie burrito. This delicious and easy Falafel cakes recipe is part of our Menu Planning program. Sign up today for this amazing guide– you can try it for free– enjoy over 500 recipes that are RDN approved! 


    • 1/2 cup quinoa
    • 1/4 onion, chopped
    • 1 tablespoon of vegan mayonnaise
    • 1 tablespoon of tahini
    • One tablespoon lemon juice
    • 1 tablespoon non dairy milk
    • 1/4 cup extra virgin olive oil
    • 1 teaspoon sea salt, plus more to taste
    • pinch of freshly ground black pepper to taste
    • 1 (15 ounce) canned chickpeas
    • 2 cloves of garlic
    • 1 tablespoon of corn starch
    • pinch cayenne pepper
    • 1 teaspoon of cumin powder
    • 3/4 bunch of fresh parsley
    • 1 tablespoon grapeseed oil for cooking


First, Prep:

1. Place quinoa in a pot with 1 cup water and a pinch of salt; bring to boil, then reduce to simmer. Cover and cook until quinoa absorbs water, about 12-15 minutes. Remove from heat, and let sit for 5 minutes, covered.
2. Chop onion. Drain and rinse chickpeas.

Meanwhile, make dressing:

1. Whisk by hand (or with a mini food processor/blender) mayo, tahini, lemon juice, and non-dairy milk then slowly pour in oil while vigorously mixing dressing to emulsify. Season with salt and pepper.

Lastly, make cakes:

1. Add quinoa, chickpeas, onion, garlic, corn starch, 1 teaspoon salt, pepper, cayenne pepper, cumin powder, and parsley into a food processor and process until all combined. (Texture should be even small crumbs that stick together when pressed. Do not overmix though or mixture will become too sticky.)
2. Next, heat a large pan with grapeseed oil.
3. In addition, scoop a heaping tablespoon of mixture onto your hands, shape into a ball and press down to make cakes.
4. Cook cakes (in batches if necessary) on pan for about 2-3 minutes per side.
5. Finally, serve topped with dressing.

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