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