QUINOA FALAFELS AND DAIRY FREE SAUCE – WENDY BLANCHARD, M.S., CHHC

falafels

Yummy Gl-Airy free and Organic Falafels with Gl-Airy free Falafel sauce! Remember to use all organic and/or natural ingredients!

1/2 c. quinoa
1 c. carrot, chopped
1/2 c. onions, sliced
1/2 c. green zucchini, diced
3 tbsp. parsley, chopped
1 bag of dried garbanzo beans, soaked, rinsed and cooked as directed on bag
2 eggs
2 tbsp. fresh lemon juice
1 tsp. cumin
1 tsp. coriander
2 tbsp. toasted sesame seeds
2 cloves garlic
Salt and pepper to taste
2 tbsp. olive oil

INSTRUCTIONS:

Soak dried garbanzo beans overnight, rinse, and cook as directed on bag. In a small saucepan, bring 1 c. water to a boil. Add quinoa, cover and reduce heat. Cook until liquid is absorbed, about 10-12 minutes. Set aside to cool.

In a blender or food processor, pulse carrots and parsley. Add onion, cooked garbanzos, sesame seeds, lemon juice, eggs, garlic cloves, coriander and cumin. Season with salt and pepper. Pulse until roughly combined, add quinoa, and pulse a few more times. Allow to set in fridge for an hour. Heat a nonstick pan over medium high heat with 1 tbsp. of olive oil. Scoop the mixture out in 2 Tablespoon size portions, roll and flatten into patties. Sear them in a saucepan for about 2-3 minutes on each side. Press spatula gently to thin the patty. and use the rest of the oil when the pan becomes dry.

FALAFEL SAUCE

1/2 cup tahini
3 gloves garlic, minced
1/2 teaspoon fine sea salt
about 2 tablespoons olive oil
juice of 1/2 fresh lemon
1 teaspoon parsley, chopped fine
fresh chives to taste

In a food processor or in a small bowl, combine all the ingredients. If the sauce is too thick, add a teaspoon of warm water until the sauce is thinner.  Serve fresh or refrigerate. Good for up to 5 days in a sealed container.

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