Amaranth Baked Vegan Falafel
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
- juice of 1/2 a lemon
- 2 cloves
- 1 cup cilantro
- 1 can chickpeas drained & rinsed
- 1/2 cupsâ parsley
- 1/4 cup bob's red mill amaranth
- 1/2 teaspoon each of salt & pepper
- 2 tablespoons quinoa flour (or flour of choice)
- vegetables/sandwich to serve:â salad or pita (i u
- tahini dressing to finish
- Carbohydrate 33.0810016978833 g
- Cholesterol 0 mg
- Fat 1.65920698336667 g
- Fiber 6.38062854869248 g
- Protein 7.08829363391667 g
- Saturated Fat 0.192340519623333 g
- Serving Size 1 1 - 4 (153g)
- Sodium 423.985037011667 mg
- Sugar 26.7003731491909 g
- Trans Fat 0.373056419525 g
- Calories 172 calories
Add herbs, garlic and lemon juice to the bowl of a food processor. Process on high until finely chopped. Add in chickpeas, amaranth, salt and pepper, and process again until a dough comes together. You might have to scrape down the sides of the bowl to get the ingredients to evenly mix. Pulse in the quinoa flour, then transfer this mixture (in the food processor bowl is fine) to the fridge and chill for 30 minutes. While the dough is chilling, preheat the oven to 350ºF and line a baking sheet with parchment paper. Remove the dough from the fridge and either using your hands or a cookie scoop, scoop the dough into little balls (about the size of a golf ball) and place on the baking sheet. Repeat until all dough has been used. Gently flatten and tighten the balls with your hands until they are uniform in shape. Bake on the center rack for 20 minutes, then remove and serve how you like! Drizzling with <a rel='nofollow' href="https://www.simplyquinoa.com/chopped-quinoa-salad-with-chive-tahini-dressing/" target="_blank">this tahini dressing</a> is <em>highly</em> encouraged!
