· 2 c. organic Quinoa, uncooked

· ½ c. organic Red Onion, finely chopped

· ½ c. organic Green Onion, finely chopped

· ¼ c. organic Parsley, finely chopped

· 2 Tbs. Cilantro, chopped

· 1 Free Range Egg White

· 1 Tbs. organic Garlic, minced

· 1 tsp. Pink Sea Salt

· 1 tsp. ground Coriander

· ½ tsp. Black Pepper

· 1 tsp. Cumin

· ½ tsp. Cayenne

¼ c. mixed Olive Oil and Coconut Oil

Line a baking sheet with a lightly oiled piece of parchment paper and preheat oven to 400°F.

Rinse quinoa in a fine sieve.

Bring 1-1/2 quarts of water to a boil. Add and cook quinoa approximately 12-15 minutes.

While the quinoa is cooking, sauté the onions, parsley, and garlic in the olive-coconut oil mixture over medium-low heat until the onions are soft. Do not let oil reach a sizzle!

Transfer to a food processor.

Drain the quinoa, reserving 2 c. of the liquid.

Measure 1-1/2 cups of the quinoa into the food processor along with the spices. Slowly add enough of the cooking liquid to make a very thick paste. Scrape down sides as necessary. Discard remaining liquid.

Combine quinoa paste with the rest of the quinoa in a large bowl. Allow the quinoa to sit until it is thick enough to hold the shape of a patty.

Line a large baking sheet with parchment paper. Dab a little olive oil on your hands and pat about 2 Tbs. of the quinoa mixture into a 2” patty or use a Falafel mold. Place on prepared baking sheet. Bake 10 minutes, flip the patties and bake another 6-7 minutes or until lightly browned.

Tahini

Tahini is a source of healthy fatty acids, containing omega-3 and a little omega-6 fatty acids. Getting these from the foods you eat is critical as they are beneficial for your brain and heart.

Tahini will boost thiamine, also known as vitamin B-1. It influences your nervous system, muscles and digestion.

Traditional Tahini Sauce

1 c. organic Sesame Tahini
2 small Garlic cloves, mashed well with 1/4 tsp. Sea Salt
1/4 c. organic Lemon Juice
2 Tbs. organic Parsley, chopped
1/4 c. + cold Water, enough to give sauce the consistency of Ketchup.

Pour lemon into garlic and salt mixture, and stir well.

Add to Tahini sauce along with 1/4 c. water. Stir. Tahini will thicken first (due to chemical reaction with lemon juice.) Keep stirring and adding water in 2 Tbs. increments until consistency is reached.

Add parsley. Will keep for 1 week in refrigerator.

Serving: Use on Falafel, Fish, as a topping on Steamed Veggies, or as a spread on Baked Eggplant and Tomato sandwiches.

~ Sahtein (double health)! ♥