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Easy Falafel Cakes with Tahini Dressing

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 20 min
  • $
Gatheredtable
adapted fromPure Ella Blog

Ingredients

  • 1/2 cup quinoa
  • 1/4 onion, chopped
  • 1 tablespoon of vegan mayonnaise
  • 1 tablespoon of tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon non dairy milk
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon sea salt, plus more to taste
  • pinch of freshly ground black pepper to taste
  • 1 (15 ounce) canned chickpeas
  • 2 cloves of garlic
  • 1 tablespoon of corn starch
  • pinch cayenne pepper
  • 1 teaspoon of cumin powder
  • 3/4 bunch of fresh parsley
  • 1 tablespoon grapeseed oil for cooking

Directions

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.

Notes

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.

Goes great with these recipes

Carrot Salad with Tahini and Curry
Tahini Garlic Green Beans
Roasted Broccoli with Shallots
Lemony Kale Salad
Sauteed Sugar Snap Peas
Sauteed Swiss Chard
Roasted Asparagus with Parmesan
Cucumber Dill Salad
Whole Wheat Pita Bread
Pita Bread
Couscous
Lettuce Salad
Avocado Kale Salad

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