Quinoa and Black Bean Falafels

Serves 6 GF, DF, V

Ingredients:

· 2 cups cooked quinoa*

· 2 cans black beans (rinsed, drained, dried)

· ½ cup pumpkin seeds

· 10 cloves garlic, roughly chopped

· 1 tsp salt

· 2 tsp cumin

· 1 tsp ground coriander

· 4 Tbsp tomato paste

· 1-2 chilli, chopped

· 2 tsp nutritional yeast

Extra fresh chopped parsley and coriander to taste

Method

Preheat oven to 190 deg C.

Add black beans to food processor along with pumpkin seeds, garlic, and pulse into a loose meal. Then add cooked and cooled quinoa, salt, cumin, coriander, tomato paste, chilli and nutritional yeast, blend to combine until a textured dough forms. Add in 2-3 tablespoons of water if needed to assist blending. Taste and adjust flavour as needed, adding fresh herbs if desired / more cumin.

Scoop out 1 ½ Tbsp amounts and gently form into small discs, placing on parchment lined baking sheet.

Bake for 15 minutes, flip then bake another 10-15min.

Serve with hummus, garlic sauce or tahini sauce.

Store leftovers in fridge for 3-4 days, or freeze for up to 1 month.

Source: minimalistbaker.com

*Cook quinoa in rice cooker (1 cup quinoa to 2 cups water, rinse quinoa before cooking)