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Prep Time
20 mins
Total Time
1 h
8 (3 bites per serving)


¾ cup
drained and rinsed canned chickpeas
175 mL
¾ cup
drained and rinsed canned black beans
175 mL
small onion, finely chopped
3 tbsp
tahini paste
45 mL
2 tbsp
lemon juice
30 mL
2 tbsp
olive oil, divided
30 mL
cloves garlic, minced
1 tsp
ground cumin
5 mL
1 tsp
baking powder
5 mL
¼ cup
cooked quinoa
60 mL
¼ cup
finely chopped fresh parsley
60 mL


Step 1
In food processor, add chickpeas, black beans, onion, tahini paste, lemon juice, 1 tbsp (15 mL) oil, garlic and cumin. Sprinkle baking powder evenly over top. Pulse, scraping down sides of bowl as needed, until mixture is smooth. Add quinoa and parsley; pulse until combined.
Step 2
Preheat oven to 375°F (190°C). Using damp hands, roll chickpea-quinoa mixture into 24 balls. Arrange these falafels on parchment paper-lined baking sheet; brush with remaining 1 tbsp (15 mL) oil. Bake 18 to 20 min. or until set and golden brown on bottoms.
Step 3
Serve warm or at room temperature. Or store chickpea-quinoa mixture in airtight container in refrigerator for up to 3 days before cooking. Store cooked falafels for up to 2 days in airtight container in refrigerator or freeze up to 1 month.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (3 pieces)
7 g
Saturated Fat:
1 g
11 g
3 g
1 g
4 g
120 mg