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Turmeric Quinoa Falafel with Feta Yogurt Dip | dishingouthealth.com

Turmeric Quinoa Falafel with Feta Yogurt Dip

Crispy falafel supercharged with turmeric and protein-packed quinoa served with tangy feta yogurt spread. This flavor-packed, plant-powered main is kid-approved and perfect for make-ahead lunches or dinner on-the-fly.
Course Appetizer, Main Course
Cuisine middle eastern
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 224kcal


  • 1 15-oz. can chickpeas, drained and rinsed
  • 1/2 cup cooked and cooled quinoa
  • 1 egg lightly beaten
  • 1 garlic clove minced
  • 2 Tbsp. fresh chopped parsley
  • 2 Tbsp. fresh lemon juice divided
  • 2 tsp. ground turmeric
  • 1 tsp. cumin
  • 3/4 tsp. kosher salt divided
  • 1/2 tsp. freshly ground black pepper divided
  • 2 Tbsp. olive oil
  • 1/2 cup plain whole-milk Greek yogurt
  • 2 Tbsp. feta cheese crumbled
  • 1 Tbsp. thinly sliced green onion


  • Place chickpeas in a large bowl. Use a potato masher to thoroughly mash, while maintaining somewhat of a course texture. Alternately, pulse them in the food processor for 5-10 seconds.
  • Combine mashed chickpeas with quinoa, egg, garlic, parsley, 1 Tbsp. of the lemon juice, turmeric, cumin, 1/2 tsp. of the salt, and 1/4 tsp. of the black pepper. Mix to combine. Carefully form mixture into 10 golfball-sized patties. Place on a piece of parchment paper.
  • Heat oil in a large nonstick skillet over medium. Working in batches, cook falafel 2 to 3 minutes per side, until golden brown and crispy. Transfer to a plate.
  • Combine yogurt, feta, green onion, remaining 1 Tbsp. lemon, 1/4 tsp. salt, and 1/4 tsp. black pepper in a bowl. Mix until smooth.
  • Serve falafel with yogurt dip in a pita or over mixed greens.


Serving: 2g | Calories: 224kcal | Carbohydrates: 20g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Sodium: 512mg | Fiber: 4g | Sugar: 3g