Quinoa, Cauliflower and Chickpea Vegetarian Meatballs with Tahini Sauce Recipe

Name: Quinoa, Cauliflower and Chickpea Vegetarian Meatballs with Tahini Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 Garlic; 1 Tablespoon Fresh Cilantro, Chopped; 1 teaspoon Onion Powder; 1/2 Tablespoons Italian Seasoning Blend; 1/2 Tablespoons Paprika; 1 teaspoon Salt; 1/2 teaspoons Ground Black Pepper; 2 Eggs; 1/2 cups Tahini Paste; 1/4 cups Fresh Lemon Juice; ⅓ cups Lukewarm Water; 3 Tablespoons Olive Oil; 2 cloves Garlic; ⅛ teaspoons Cumin; 1/2 teaspoons Sea Salt; 1- 1/2 Tablespoon Fresh Parsley

Servings: persons

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 Garlic
1 Tablespoon Fresh Cilantro, Chopped
1 teaspoon Onion Powder
1/2 Tablespoons Italian Seasoning Blend
1/2 Tablespoons Paprika
1 teaspoon Salt
1/2 teaspoons Ground Black Pepper
2 Eggs
1/2 cups Tahini Paste
1/4 cups Fresh Lemon Juice
⅓ cups Lukewarm Water
3 Tablespoons Olive Oil
2 cloves Garlic
⅛ teaspoons Cumin
1/2 teaspoons Sea Salt
1- 1/2 Tablespoon Fresh Parsley

1
Preheat oven to 375 degrees F.
2
Bring a medium pot of water to boil and cook the cauliflower for 5 minutes.
3
Drain and place the cooked cauliflower into your food processor.
4
Add cooked quinoa, chickpeas, breadcrumbs, garlic, cilantro, onion powder, Italian seasoning blend, paprika, salt and pepper and puree on high until combined.
5
Scoop the mixture out into a large bowl and add eggs.
6
Mix well until the eggs are fully incorporated.
7
Let the mixture sit for 5 minutes.
8
Roll out into small 1-inch thick balls and place onto a lined baking tray.
9
Bake for 3035 minutes until the balls are golden brown and firm on the outside, yet soft inside.
10
For the tahini sauce: While the meatballs are baking, make tahini sauce.
11
Combine all ingredients, except for the parsley, into a blender and puree until smooth.
12
Pour into a small bowl and add the parsley.
13
Stir to combine.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 cups Cauliflower Florets (about Half A Head Of Cauliflower), 3 cups Cooked Quinoa, 1 cup Canned Chickpeas, Drained And Rinsed, 1 cup Breadcrumbs, and more.

Yes, Quinoa, Cauliflower and Chickpea Vegetarian Meatballs with Tahini Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa, Cauliflower and Chickpea Vegetarian Meatballs with Tahini Sauce

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