Quinoa, Cauliflower and Chickpea Vegetarian Meatballs with Tahini Sauce

• Vegetarian

• Produce

  • 2 cups Cauliflower florets
  • 1 cup Chickpeas, canned
  • 1 tbsp Cilantro, fresh
  • 4 cloves Garlic
  • 1 tsp Onion powder
  • 1 1/2 tbsp Parsley, fresh

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/4 cup Lemon juice, fresh
  • 1/2 cup Tahini paste

• Pasta & Grains

  • 3 cups Quinoa, cooked

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/2 tbsp Italian seasoning blend
  • 1/2 tbsp Paprika
  • 1 tsp Salt
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1/8 tsp Cumin, ground

• Bread & Baked Goods

  • 1 cup Breadcrumbs

• Liquids

  • 1/3 cup Water

Found on aheadofthyme.com

Description

Ingredients

• 2 cups cauliflower florets (about half a head of cauliflower)
• 3 cups cooked quinoa
• 1 cup canned chickpeas, drained and rinsed
• 1 cup breadcrumbs
• 2 cloves of garlic
• 1 tbsp. fresh cilantro, chopped
• 1 tsp. onion powder
• ½ tbsp. italian seasoning blend
• ½ tbsp. paprika
• 1 tsp. salt
• ½ tsp. ground black pepper
• 2 eggs
• ½ cup tahini paste
• ¼ cup fresh lemon juice
• ⅓ cup lukewarm water
• 3 tbsp. olive oil
• 2 cloves of garlic
• ⅛ tsp. ground cumin
• ½ tsp. sea salt
• 1 and ½ tbsp. fresh parsley

Directions

• Preheat oven to 375 F.
• Bring a medium pot of water to boil and cook the cauliflower for 5 minutes. Drain and place the cooked cauliflower into your food processor.
• Add the cooked quinoa, chickpeas, breadcrumbs, garlic, cilantro, onion powder, italian seasoning blend, paprika, salt and pepper and puree on high until combined.
• Scoop the mixture out into a large bowl and add the eggs. Mix well until the eggs are fully incorporated.
• Let the mixture sit for 5 minutes. Roll out into small 1 inch thick balls and place onto a lined baking tray.
• Bake for 30-35 minutes until the balls are golden brown and firm on the outside, yet soft inside.
• Make the tahini sauce: While the meatballs are baking, make your tahini sauce. Combine all ingredients, except for the parsley, into a blender and puree until smooth. Pour into a small bowl and add the parsley. Stir to combine.