Prep: 1. Place quinoa in a pot with 1 cup water and a pinch of salt; bring to boil, then reduce to simmer. Cover and cook until quinoa absorbs water, about 12-15 minutes. Remove from heat, and let sit for 5 minutes, covered. 2. Chop onion. Drain and rinse chickpeas. Meanwhile, make dressing: 1. Whisk by hand (or with a mini food processor/blender) mayo, tahini, lemon juice, and non-dairy milk then slowly pour in oil while vigorously mixing dressing to emulsify. Season with salt and pepper. Make cakes: 1. Add quinoa, chickpeas, onion, garlic, corn starch, 1 teaspoon salt, pepper, cayenne pepper, cumin powder, and parsley into a food processor and process until all combined. (Texture should be even small crumbs that stick together when pressed. Do not overmix though or mixture will become too sticky.) 2. Heat a large pan with grapeseed oil. 3. Scoop a heaping tablespoon of mixture onto your hands, shape into a ball and press down to make cakes. 4. Cook cakes (in batches if necessary) on pan for about 2-3 minutes per side. 5. Serve topped with dressing.
Not vegan? Use regular mayo and milk! You can also substitute another high heat oil for grapeseed if you prefer, canola, safflower and peanut oils are great substitutes.