INGREDIENTS
Falafel
- Two cups quinoa, dry
- Two x 14 oz cans chickpeas, drained & rinsed
- 1 medium onion, cut into big chunks
- 8 garlic cloves, large
- two cups parsley, packed
- 3 1/2 tsp salt
- 4 tsp cumin
- two tsp coriander, ground
- 4 tbsp sesame oil
- Two tbsp cornstarch
- 1/2 cup water
- Cooking spray
Tahini Sauce
- One cup water
- One cup tahini
- One garlic clove, large
- 1/4 tsp salt
- Some Falafel mixture
DIRECTIONS
- 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 add remaining Falafel ingredients 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.
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