|Gotta love the GARBANZO!!!!!!|
2 cups cooked organic quiona
2 cups cooked garbanzo beans
1 organic onion (rough-chopped)
1 roasted red pepper (rough-chopped)
1 garlic clove
1/4 cup ground flax seed
1/4 c nutritional yeast2 tbs lemon juice
1 tbs tamari (GF)
1/2 tsp sea salt
1/2 tsp black pepper
1/4 -1/2 c gluten free flour (or flour)
Preheat oven to 425
Line a baking sheet with parchment paper.
In the food processor put the garbanzo beans, onion, pepper and garlic. Process until smooth. Add the remaining ingredients, EXCEPT FLAX SEED, and process until blended. You should have a thick and smooth mixture.
In a mixing bowl combine the quiona and garbanzo bean mixture. Mix with a rubber spatula until well combined. Add the flax seed and flour and mix again. If the mixture is still very moist add more flour until well combined and slightly less moist. (If too dry add a tablespoon of water at a time to moisten) Sample the mixture to check for proper seasoning and add salt/pepper as needed. Using your hands, take a well rounded tablespoon of the mixture and roll into a well rounded ball. Place the balls onto the parchment paper.
Bake for about 10-15 minutes. Check to see if bottom is browned. If browned, flip. If not, flip the balls when they brown and continue baking for about 10-15 minutes more. Once the balls are browned and baked through they are done. The actual cooking time will vary depending on how moist the mixture was.
1/2 c raw organic cashews
1 garlic clove
2 tbs lemon juice
1/2 tsp tamari
1 1/2 tsp dill
sprinkle of salt and pepper
2 tbs water
Put all ingredients in food processor. Blend until creamy and smooth. You may need to add more water to thin out a bit. Taste for proper seasoning, I tend to under salt!
Romaine lettuce leaves
Spread the cashew-dill sauce on a lettuce leaf. Add a cut up a cucumber slice and a falafel ball and roll up..............ENJOY a flavor party in your mouth!!!!!!!!!!!!