Description
Vegetarian meatballs are easy to make with a combination of quinoa, cauliflower, chickpeas and an assortment of spices and herbs, drizzled with a homemade tahini sauce.
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 Garlic
- 1 Tablespoon Fresh Cilantro, Chopped
- 1 teaspoon Onion Powder
- ½ Tablespoons Italian Seasoning Blend
- ½ Tablespoons Paprika
- 1 teaspoon Salt
- ½ teaspoons Ground Black Pepper
- 2 Eggs
- FOR THE TAHINI SAUCE:
- ½ cups Tahini Paste
- ¼ cups Fresh Lemon Juice
- ⅓ cups Lukewarm Water
- 3 Tablespoons Olive Oil
- 2 cloves Garlic
- ⅛ teaspoons Cumin
- ½ teaspoons Sea Salt
- 1-½ Tablespoon Fresh Parsley
Preparation
Preheat oven to 375ºF.
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 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 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.
For the tahini sauce:
While the “meatballs” are baking, make 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.
