Tag Archives: falafel

Quinoa and Bean Tikkis with a Coriander Tahini Chutney


final tikki pinterest

That’s an exciting name isn’t it? These falafels have been made Indian style with traditional spices and herbs to give you that aaloo tikki (potato patty) taste. These are oven roasted and not fried so they are also extremely healthy. Filled with complete proteins and loads of fiber they are the ultimate healthy and delish snack!

green herbs

kidney beans quinoa bengal gram

I make falafels almost everyday and I get the chance to experiment with different grains, beans and spices. I came up with this recipe recently because I was craving tikkis! I put in that garam masala, fresh coriander, some chilis and voila! They have the perfect texture and go beautifully with the sauce with a subtle taste of coriander.

falafel mixture

I absolutely love quinoa so much! It’s a versatile, gorgeous and crunchy grain which is filled with plant based protein and has all the essential amino acids. It’s filled with proteins, fiber, magnesium, iron, zinc, manganese and phosphorous so be sure to add this to your vegan diet. NASA scientists have been looking at it as a suitable crop to be grown in outer space, mostly based on its high nutrient content, ease of use and ease to grow!

tikki uncooked

You can also pan fry these if you want, the texture holds up nicely. The addition of brown rice flour gives them that extra crispiness and firmness. There is a bonus! I also mad a bengal gram(dark chickpeas) Indian style salad to go along with these. Enjoy! They’re probably the best falafels I’ve made so far. 😀

tikki stack

Quinoa and Bean Tikkis with a Coriander Tahini Chutney

Prep time Cook time Total time
10 mins  40 mins 50 mins

Oven roasted Indian style falafels which are oil free, protein rich and healthy!

Category: Gluten Free, Snacks, Oil Free, High Fiber, High Protein
Serves: 15 Tikkis
Author: The Vegan Psyche

final tikki


For the Tikkis

      • 1/2 Cup Kidney Beans, cooked
      • 1/2 Cup Bengal Gram, cooked
      • 1/2 Cup Quinoa, cooked
      • 2 tbsp Brown Rice Powder
      • 2 Cloves Garlic
      • 1/2 Inch Ginger
      • 1/2 cup Coriander
      • 8-9 Mint Leaves
      • Few stalks Parsley
      • 1 Chili
      • 1/2 Onion
      • 1 tsp Dry Mango Powder
      • 1 tsp Cumin
      • 1 tsp Garam Masala
      • Himalayan Pink Salt, to taste

For the Sauce

      • 1 tbsp Tahini
      • 3 tbsp Soy/Coconut Yogurt
      • 2 tbsp Soy Milk
      • 1/2 Cup Coriander
      • 1 Chili
      • Himalayan Pink Salt, to taste

For the Salad

    • 1 large Tomato
    • 1 Cup cooked Bengal Gram
    • 1/2 Cup Coriander
    • 1 Lemon
    • Black Salt, to taste
    • Pepper, to taste


  1. Mash the Kidney Beans and Chickpeas together with the fork. Add the quinoa, brown rice powder, onion, garlic, ginger, herbs and spices and mix well.
  2. Preheat oven at 180 degree C for 15 minutes and make small patties, 4 cm diameter,  1 cm height, for even cooking
  3. Put in the oven and let it cook for 20-30 minutes until cooked from 1 side and hardened.
  4. Flip them over and let them cook for another 10-15 minutes until golden brown.
  5. For the sauce blend all the ingredients together.
  6. For the salad cut up the tomatoes and coriander and put everything together in a bowl.
  7. Serve hot with the salad and sauce, enjoy!



Sprouted Lentil Falafel with Tamarind Yogurt Sauce


These have the same amount of proteins as a chicken patty, without the cruelty. Vegetarians: 1, Non-vegetarians: 0!

They taste like heaven and have a crispy bite to them, and are super soft from the inside. They are made with fresh whole foods and enzyme rich super-foods.


So one day as I went downstairs after waking up, I had a strong craving for Falafels. My mom had soaked chickpeas at night. She had already boiled them and told me to take out a portion for myself as I always do for salad or hummus. Falafels require you to add some kind of flour to them which I was not in the mood for because it makes them unnecessarily heavy.


The lentils that I had left for sprouting a few days back came to my mind and I had a beautiful inspiration, why not add them to my falafel mixture. So I blended them and added them to the already mashed chickpeas and they created magic. The consistency was perfect and the taste was flawless.


Serve hot with a yogurt sauce and a tamarind date sauce (vegan option) or just eat them with a squeeze of lemon. You won’t be able to stop eating these little beauties, I guarantee it!

Sprouted Lentil Falafel with Tamarind Yogurt Sauce

Prep time Cook time Total time
30 mins 10 mins 40 mins

Veggie patties that have the same amount of proteins as a chicken patty, without the cruelty. Vegetarians:1, Non-vegetarians:0!
They taste like heaven and have a crispy bite to them, and are super soft from the inside. They are made with fresh whole foods and enzyme rich super-foods.

Category: Gluten Free, Breakfast, Low-Carb, High-Protein
Serves: 4





  • 2 cup Sprouted Green Lentils
  • 1 1/2 cup Chickpeas, boiled
  • 1/2 inch Ginger
  • 1/2 Onion
  • 3 Cloves Garlic
  • 1/2 cup Fresh Coriander, chopped
  • 1/2 cup Fresh Mint, chopped
  • 2 Green Chilies


  • 1/2 tsp Roasted cumin
  • 1 tsp dry Mango Powder
  • 1 tsp Basil
  • 1/2 tsp Pepper
  • 1/2 tsp Garlic Powder
  • Pink Salt to taste


  • 1 cup Soy Yogurt
  • 1 Medjool Date
  • 1/2 tsp Tamarind Paste
  • 1/4 tsp Ginger Powder
  • 1 tsp Fennel Seeds
  • 1/4 cup Pomegranate Kernels
  • Pink Salt to taste


  1. Mash the chickpeas
  2. Blend the sprouted lentils in a blender and mix to the mashed chickpeas, you should have a thick consistency.
  3. Add the chopped onion, garlic, ginger, chilies, mint and coriander in the mixture.
  4. Add the spices and mix well.
  5. Make patties of about 1 cm thickness and 4 cm diameter (this helps in even cooking) and keep aside.
  6. For the tamarind sauce blend the date, tamarind paste and 5-6 tablespoons of warm water in a blendr, add the fennel seeds and salt and blend again until smooth.
  7. To the soy yogurt add the ginger powder,pomegranate and salt. Also add the tamarind sauce you made in the earlier step.
  8. Pan fry the shaped falafels with 4-5 tablespoons olive oil/rice-bran oil and cook until goldn brown.
  9. Serve hot with tamarind yogurt sauce or even as a patty in a burger with lots of veggies.