Quinoa Falafel with Avocado Tahini Sauce

This recipe was a little complicated since I don't have a food processor and have only one blender. It can be done using only one blender and the results are worth it.

Serves: 3-4

Ingredients

Falafel

2 cans of chickpeas (aka Garbanzo beans), rinsed & drained
oil (coconut, vegetable, olive, whichever you prefer)
1 medium onion, finely chopped
2 cloves garlic, minced
⅓ cup cooked quinoa
2 tbsp cilantro 
1 tbsp ground cumin
¼ tsp salt
¼ tsp pepper
2 vegan “eggs” (Ener-G Egg Replacer)

Avocado Tahini Dressing

1 ripe avocado
¼ c tahini sauce
1 tbsp fresh lime juice (about ½ lime)
2 tbsp cilantro 
½ cup water

Instructions

1. Pulse the chickpeas in a food processor until no more whole chickpeas remain. If you are using a blender, separate the chickpeas into about 4-6 batches and blend each batch until they aren't whole anymore. Remove each blended batch and add to a bowl while the next batch is blending.
2. Heat 1 tbsp oil in a frying pan on medium heat and fry the onions and garlic until soft. Let the onion/garlic mixture cool for a few minutes.
3. Meanwhile, blend all dressing ingredients in a food processor or blender. Set aside.
4. Combine chickpeas, onion mixture, quinoa, cilantro, cumin, salt, pepper, and vegan “egg” mixture.
5. Form the mixture into 12 balls, and flatten them slightly. 
6. Heat a couple tablespoons of oil in a frying pan on medium heat. Add the falafel patties and cook for about 3 minutes on each side, or until lightly browned.
7. Serve with dressing, either straight-up, or in pita bread with lettuce, tomato, etc.

   

This recipe was adapted from vegangela.com.