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 of garlic
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon onion powder
- 1/2 tablespoon italian seasoning blend
- 1/2 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 eggs
For the tahini sauce:
- 1/2 cup tahini paste
- 1/4 cup fresh lemon juice
- 1/3 cup lukewarm water
- 3 tablespoons olive oil
- 2 cloves of garlic
- 1/8 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1 + 1/2 tablespoons fresh parsley
Instructions
- Preheat oven to 375 F.
- 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 the 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 the 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.
- Make the tahini sauce: While the "meatballs" are baking, make your 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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Bake
- Cuisine: Mediterranean