J-Wro, aka Jason Wrobel, the always funny TV host of the J-Wro Show, vegan chef, and online personality, puts together only the best dishes for us. This time he serves up a healthy quinoa and chickpea falafel with a raw avocado tahini sauce that's so good it's edging on a spiritual experience. Superfoods go in, and delicious, golden falafels come out. Even better, no deep fryer is required.
- ½ cup filtered water
- ½ lime, squeezed
- 1 avocado
- 2 tablespoon fresh cilantro, minced
- ¼ cup tahini
- 3 or 4 cups cooked organic chickpeas (garbanzo beans)
- 1 large onion, diced
- 1 clove garlic, diced
- 1 teaspoon coconut oil
- ⅓ cup white quinoa, cooked
- 2 pinches Himalayan crystal salt.
- 1 tablespoon ground cumin
- 1–2 teaspoons Chipotle lime shake or ground black pepper
- 2 teaspoons Vegg or other egg replacer (equivalent to two eggs)
- 3–4 tablespoons coconut oil, grapeseed oil, or avocado oil
In food processor blend chickpeas to a mealy consistency. Move chickpeas to a medium to large mixing bowl.
In skillet, warm 1 teaspoon coconut oil over medium heat and add oinion and garlic. Cook about 3–5 minutes until a nicely translucent and a little golden brown. Add to chickpea mixture.
Add quinoa, salt, ground cumin, chipotle lime shake or black pepper, and Vegg to chickpea mixture and mix. Form quinoa falafels. Yields about 12 to 14.
Add 3–4 tablespoons coconut oil to skillet and grill falafels until golden brown on each side.
Plate falafel and top with avocado tahini sauce, pinch fresh cilantro, sprinkle hemp seeds, and dash chipotle lime shake.
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