Quinoa Falafel with Avocado Tahini Dressing
Falafel made with canned chickpeas and quinoa for a big taste and protein boost, topped with a creamy avocado dressing. Vegan and Gluten-Free
Ingredients
- 540 mL can chickpeas, rinsed & drained
- vegetable oil
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1/3 cup cooked quinoa
- 2 tbsp cilantro (fresh coriander)
- 1 tbsp ground cumin (less, maybe 3/4Tb)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1egg or 2 vegan “eggs” (such as Ener-G Egg Replacer)
- 1 ripe avocado
- 1/4 c tahini (less)
- 2 tbsp fresh lime juice (about 1 lime)
- 2 tbsp cilantro (fresh coriander)
- 1/2 cup water
Directions
- 1
Blend all dressing ingredients in a food processor or blender. Set aside.
- 2
Pulse the chickpeas in a food processor until no more whole chickpeas remain.
- 3
Heat 1 tbsp vegetable oil in a frying pan on medium heat and fry the onions and garlic until soft.
- 4
Combine chickpeas, onion mixture, quinoa, cilantro, cumin, salt, pepper, and vegan “egg” mixture.
- 5
Form the mixture into 12 balls (about 1/8 cup), and flatten them slightly.
- 6
Heat a couple tablespoons vegetable 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.