Tuesday, October 14, 2014

Vegan Baked Quinoa and Green Pea "Falafel" with Tahini Goddess Dressing

I have a dry eraser board attached to my refrigerator so I can list recipes to make for the week, or at least for the near future.  This is great for meal planning and grocery shopping planning.  I found this to be a great way for me to budget my shopping and to reduce waste.

I used to go to the grocery store and just grab what is in season and that looks good.  When I did that, I found that I had too much spoiled produce by the end of the week.  This is particularly true when buying too much leafy greens or herbs and not using them quickly enough.  Now I just buy ingredients that I know I need this week.  Saves a few bucks and minimizes food waste....works for me!

So, with all that said, this recipe idea has been on my board for far too long, and I have no idea what I was waiting for!  It is fairly simple and offers a great amount of protein due to the peas and quinoa.  I also like this because there are not many pea recipes out there aside from the obvious.  When thinking about this recipe, think about creating a falafel with nontraditional ingredients.

The sauce is your choice, but you cannot go wrong with the tahini goddess dressing!

Vegan Baked Quinoa and Green Pea "Falafel" with Tahini Goddess Dressing

for the Quinoa-Green Pea Falafel:
1 c quinoa
2 c vegetable broth
1 1/2 thawed peas
2 scallions, chopped
1 tbsp chopped parsley
1 tbsp chopped mint
1 garlic clove, minced
1 tsp coriander
1 tsp cumin
1 tsp salt
3 tbsp chickpea flour

Preheat oven to 400.
In a small sauce pan, bring the quinoa and broth to a boil, cover and then turn to low and simmer for about 20 minutes or until liquid is absorbed.  Quinoa should still have a very slight crunch to it when done.
In a food processor, combine 1/2 of the cooked quinoa and the remaining ingredients.  Blend for about 30 seconds.  Transfer contents to a bowl and mix in the remainder of the quinoa.  If your mixture seems too wet to form balls at this point, add in another tbsp or two of chickpea flour.  Note, it should still feel a bit wet, but firm enough to form a ball.
Take one heaping spoonful of the mixture and roll into ball.  Continue this until mixture is gone.  I believe I made about 9-10 balls.
Bake in over for 20 minutes, turning balls halfway through.  Remove from oven and serve immediately with your Tahini Goddess Dressing.

for the Tahini Goddess Dressing:
 1/2 c tahini
1/4 c water
3 chopped scallion
2 tbsp lemon juice
2 tbsp apple cider vinegar
2 tbsp fresh parsley
1 tbsp fresh mint
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp garlic powder

Combine all the ingredients in a food processor or blender and blend until smooth and creamy.  Adjust seasoning to taste.  Refrigerate until ready to serve.

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