Quinoa Falafel
By: Shoshanna Levy
Published: Tuesday, June 14, 2011 - 7:07pm

Ingredients




1/2 cup Quinoa
1 cup Chopped Carrot
1/2 cup Sliced Green Onions (about 3)
3 tablespoons Chopped Parsley
15 oz. Garbanzo Beans, rinsed and drained
2 Eggs
2 tablespoons Fresh Lemon Juice
1 teaspoon Cumin
2 teaspoons Coriander
2 tablespoons Toasted Sesame Seeds
2 cloves Garlic
Salt/Pepper
2 tablespoons Olive Oil
1/4 cup Tahini
1 tablespoon Lemon Zest
Fresh Chives to taste
Salt/Pepper

Preparation

1 In a small saucepan, bring 1 cup water to a boil. 2 Add quinoa, cover, and reduce heat to low. 3 Cook until liquid is absorbed, about 12ish minutes. 4 Set aside to cool for now. 5 In a bowl, whisk together the tahini, lemon zest, a pinch of salt and pepper and chives if you have them. 6 Cover and put in the fridge. 7 In a blender or food processor, pulse carrots and parsley 8 Add green onion, garbanzos,sesame seeds, lemon juice, eggs, garlic clove, coriander and cumin. 9 Season with salt and fresh ground pepper. 10 Pulse until roughly combined, add quinoa, and another few pulses. 11 Taste for seasonings. Allow to set in fridge for an hour. It will be fine resting overnight if you really like to plan ahead. 12 Heat over medium high heat with 1 Tbsp. of the oil. 13 Scoop the mixture out in about 2 Tbsp. size portions, roll and flatten into patties. Sear them in the saucepan for about 3 minutes on each side, with a slight press of the spatula between to thin the patty a bit. 14 Use the remaining oil when the pan becomes dry about the third batch. 15 Drizzle with tahini & enjoy!