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Ingredients
- Falafel:
- 2 cups quinoa, dry
- 2 x 14 oz cans chickpeas, drained & rinsed (I cook my own beans)*
- 1 medium onion, cut into big chunks
- 8 garlic cloves, large
- 2 cups parsley, packed
- 3 1/2 tsp salt*
- 4 tsp cumin
- 2 tsp coriander, ground
- 4 tbsp sesame oil
- 2 tbsp cornstarch
- 1/2 cup water
- Cooking spray (I use Misto)
- Tahini Sauce:
- 1 cup water
- 1 cup tahini
- 1 garlic clove, large**
- 1/4 tsp salt
- Some Falafel mixture
Preparation
Step 1
Cook quinoa as per package instructions and set aside. Preheat oven to 450 degrees F, line large baking sheet with unbleached parchment paper and spray with cooking spray.
In the meanwhile, in a food processor (I used blender and it didn't work that well) add remaining Falafel ingredients (except quinoa and cooking spray) and blend until semi- smooth with some smaller chickpea chunks left. Transfer to a large bowl along with quinoa and mix with spatula until well combined. Reserve some mixture for the sauce. Using small scoop roll mixture into golf size balls and place on a baking sheet. Spray tops with cooking spray and bake for 30 minutes or until golden brown and crispy, turning once.
While falafel is baking make the sauce by processing Tahini Sauce ingredients in a food processor until smooth. I baked falafel in 2 batches, so while 1st one was baking I made the sauce and added Falafel mixture to it, just enough to make it thick. Honestly, I didn't measure. Serve falafel hot with salad or pita and sauce. Great for making sandwiches.
Storage Instructions: Refrigerate covered in a glass airtight container for up to a week or freeze for up to 3 months.
Notes: Because cooked beans I use are unsalted you might need to add less salt. **More or less to taste.