My regular readers will genuinely realize I adore small bites. Falafel is certainly one of my favorites, and this version made with toasted chickpea flour, quinoa and mung beans is packed complete of protein. They also take place to be baked instead of fried to cut down on oil. Crispy on the outside, yet moist internal, these nutty little bites served up with a creamy, candy and tangy roasted pink pepper sauce made with tahini, cashews and a bit of warmth from jalape?O and spice, turns dinner right into a actual treat.
I'm sharing this with Jacqueline's weekly Meat Free Mondays event. This is also my contribution to My Legume Love Affair, a monthly event celebrating the goodness of legumes, began through Susan of The Well Seasoned Cook, now administered by me, and kindly hosted this month with the aid of Jayasri of My Veg Fare.
Other falafel recipes to revel in:
Baked Falafel with Lemon Tahini Sauce
Lentil-Quinoa Falafel with Coconut-Fenugreek Sauce
Baked Quinoa Falafel Bites
Green Pea Falafel
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