Ginger Umami Quinoa & Sweet Potato Falafel with Italian Vinaigrette

Ginger Umami Quinoa & Sweet Potato Falafel with Italian Vinaigrette

Preparation Time: 35 minutes

Cooking Time: 30 minutes

Total Time: 65 minutes

Yield: 6

Category: Main Course

Author: Chef Marlene Watson Tara

Date Published: June 25, 2026

Instructions

Ingredients

1 cup cooked yellow quinoa

3 cups cooked chickpeas

1 large sweet potato

2 large cloves garlic

1 large onion, small dice

4 spring onions, small dice

1/2 cup tightly packed fresh coriander leaves, minced

1 tbsp seaweed nori flakes

1 tsp ground turmeric

1 tsp sweet paprika

1 tsp ground coriander

1 tsp onion granules

2 tsp ground cumin

2 tsp ground ginger

1 tbsp tamari or shoyu

1 tbsp lemon juice

1 tbsp umami paste with ginger

3 tbsp nutritional yeast

1/2 cup chickpea flour, plus more as required

1/3 cup white sesame seeds

1 tbsp nutritional yeast, for vinaigrette

1 tsp Dijon mustard

1 1/2 tsp Italian seasoning

1 tsp garlic granules

1/4 tsp celery seed

2 tbsp light tahini

2 tbsp umeboshi plum vinegar

1/4 cup water

2 tbsp brown rice syrup

1 tbsp fresh lemon juice, for vinaigrette

1 tbsp tamari, for vinaigrette

Description

Crisp-on-the-outside, succulent-on-the-inside falafel made with quinoa, chickpeas, sweet potato, warming spices, seaweed nori flakes, and ginger umami paste. Served with a creamy Italian-style vinaigrette, these patties are hearty, flavourful, and perfect with fresh or steamed greens.

How-to? Steps

Step 1: Prepare the vegetables

Preheat the oven to 180C/360F. Saute the garlic, onion, and spring onions in a little water until softened, then set aside.

Step 2: Cook the sweet potato

Peel the sweet potato, cut it into bite-sized pieces, and boil until soft. Drain and place in a mixing bowl with the chickpeas.

Step 3: Make the falafel mixture

Mash the sweet potato and chickpeas with a potato masher. Stir in the cooked vegetables, quinoa, coriander, nori flakes, spices, tamari or shoyu, lemon juice, umami paste, nutritional yeast, chickpea flour, and sesame seeds. Add more flour if needed.

Step 4: Chill

Cover and chill in the refrigerator for 30 minutes to firm up the mixture.

Step 5: Shape and bake

Shape heaping teaspoons of the mixture into flat patties or balls. Place on a parchment-lined baking sheet and bake for 20-25 minutes, or cook in an air fryer until crisp.

Step 6: Make the vinaigrette

Blend the vinaigrette ingredients until smooth and creamy, adding more water if needed to reach the desired consistency.

Step 7: Serve

Serve the falafel with fresh or steamed greens dressed with the vinaigrette.