Homemade quinoa burger and falafel with eggplant cream: Two delicious dishes

We invited Chef Michael Katz, Culinary Director at the Attilio Cooking School, and Chef Roman Dimant, an operational chef and instructor at the same school, to experiment with quinoa and surprise us.

The result? Two flawless recipes—a unique quinoa-based falafel served on eggplant cream, and a burger that transforms a traditionally indulgent dish into a vegan, healthy, and most importantly, delicious option.

 Quinoa Beet Burger

400 grams of quinoa

1½ heads of garlic

1 medium boiled beet, blended

200 grams of cooked black lentils, soft

1 chopped chipotle pepper

Salt to taste

Preparation:

1. Cook the quinoa in boiling salted water until soft.

2. Mix all the ingredients thoroughly, kneading until a firm texture is achieved. Shape into burger-sized patties about 2 cm thick.

3. Sear on both sides in a skillet with a little oil and serve in a bun with your favorite toppings.

 Quinoa Falafel with Eggplant Cream

400 grams of quinoa

1½ heads of garlic

1 large onion

3 bunches of fresh cilantro

1 hot pepper

3–4 tablespoons of ground coriander seeds

Cumin to taste

Salt to taste

For the Eggplant Cream:

1 roasted and peeled eggplant

A drizzle of olive oil

A pinch of salt

Preparation:

1. For the falafel: Cook the quinoa in boiling salted water until soft.

2. Finely chop all remaining ingredients.

3. Mix everything together and knead well.

4. Shape into balls and fry. It’s recommended to fry one ball, taste, and adjust seasoning before frying the entire batch.

5. For the eggplant cream: Blend the eggplant with olive oil and a little salt using an immersion blender until smooth.

Michael Katz and Roman Dimant, in collaboration with Sugat