Baked Quinoa Falafel with Avocado Tahini Dressing

Delicious falafel and tahini dressing. So filling!

Ingredients

• 1 can organic chickpeas, rinsed & drained (I soaked and cooked my own, but if you are time pressed, you could get a can)
• vegetable oil
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• ⅓ cup cooked quinoa
• 2 tbsp cilantro (fresh coriander)
• 1 tbsp ground cumin
• ¼ tsp salt
• ¼ tsp pepper
• 2 vegan eggs (2 tablespoons of flaxseed meal mixed in 3 tablespoons of water)

Avocado Tahini Dressing
Blend these ingredients together in a food processor and refrigerate in an airtight container.

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

Instructions

1. Preheat oven to 180 degrees Celsius and line a grease a baking tray with olive oil (or line with baking paper).
2. Blend all dressing ingredients in a food processor or blender. Set aside.
3. Pulse the chickpeas in a food processor until no more whole chickpeas remain.
4. Heat 1 tbsp vegetable oil in a frying pan on medium heat and fry the onions and garlic until soft.
5. Combine chickpeas, onion mixture, quinoa, cilantro, cumin, salt, pepper, and vegan “egg” mixture.
6. Form the mixture into 12 balls, and flatten them slightly.
7. Place the falafel patties on the tray and bake for around 20 minutes, turning half way.
8. Serve with dressing, either straight-up, or in pita bread with lettuce, tomato, etc.