Ingredients

The following ingredients have 40 Servings
  • 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
  • 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

Instruction

  • 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.
  • 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.