CLEAN EATING QUINOA FALAFEL WITH TAHINI SAUCE

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

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.
2. 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.
3. 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.