WHAT YOU NEED
falafel:
2 cans chickpeas, drained and rinsed
1 cup cilantro, lightly packed
1 cup parsley, lightly packed
1/2 lemon zested
1 lemon juiced
7 cloves garlic
1 T + 1 1/2 t cumin
1 1/2 t onion powder
1 1/2 t salt
1 t pepper
1 t garam masala
1/2 t cinnamon
1/2 cup, heaping, red onion, finely chopped
3 T olive oil
1/4 cup oat flour
tzatziki:
1 cup greek yogurt of choice
1 lemon, juiced
4 cloves garlic, finely chopped
3/4 english cucumber, finely chopped
1/4 cup + 2 T, chopped fresh dill
Salt (~1 t) + pepper to taste (~1/2 t)
quinoa:
2 cups quinoa
3 1/2 cup broth
toppings:
cucumber
red onion
tomato
kalamata olives
feta cheese (optional)
dill
HOW TO MAKE
Cook quinoa as instructed on packaging.
Preheat oven to 375 degrees
falafel:
Add all ingredients into a food processor, process multiple times until a smooth consitency (a bit thicker than hummus) scraping the sides to incorporate.
Make small patties (wet your hands to help it not stick to your hands) ~2-3 T of mixture each and place on a Silpat lined baking pan or parchment lined.
This recipe will make about 15-20 falafel. Bake for 30 minutes, after 30 minutes, turn oven up to 400 degrees and bake for another 5-10 minutes.
tzatziki:
Combine all ingredients into a bowl and set aside until serving.
Top the falafel on quinoa, in a pita, or with mixed greens. Add the other toppings along with tzatziki!
For leftovers, I eat the entire meal cold, no need to reheat making it perfect for an on the go lunch!
