Ingredients:

For the quinoa
½ C uncooked quinoa
1 C vegetable stock
 

For the falafel
1 - 16oz can chickpeas
2 cloves garlic
1 t cumin powder
1 t coriander powder
3 T lemon juice

2 T olive oil
2 T tahini paste

1 t paprika
½ teaspoon salthummus

 

If adding to a pita:

4 pita pockets

lettuce

2 tomatoes

​

Directions:

Preheat the oven to 450 degree F

 

Cook the quinoa (1 C vegetable stock and 1/2 C quinoa, low boil covered for ~20 minutes).

 

Pulse the chickpeas, garlic, cumin, coriander, lemon juice, olive oil, tahini, paprika, and salt in a food processor until no more whole chickpeas remain.

Combine chickpea mixture and cooked quinoa in a small bowl.

Using a table spoon to scoop ~12 balls onto a cookie sheet lined with parchment paper, and flatten them slightly (add breadcrumbs if needed for thickness)

Bake for ~20 minutes, then flip and bake ~15 minutes more.

Serve with hummus, either straight-up, or in pita pockets with lettuce, tomato, etc.