These would make a great tasty Appetizer.
- 1/2 cup mayonnaise
- 1 tbsp. garlic powder
- 1 cup chickpeas, drained
- 2 tbsp. tahini
- 3/4 cup quinoa, cooked
- 2 oz. feta cheese
- pinch of ground cumin
- 1 tbsp. freshly squeezed lime juice
- 1 tbsp. cilantro, chopped finely
- 1 tbsp. olive oil
- 32 mini pitas
- alfalfa sprouts
- 4 slices havarti cheese, quartered
Preheat oven top 375 degrees. Combine mayonnaise and garlic and set aside.
Place chickpeas. tahini, quinoa, cheese, cumin, garlic and lime juice in a food processor and puree until a grainy consistency. Add a touch of water if needed and fold in the cilantro.
Line a baking sheet with parchment paper and grease with olive oil. Shape the mixture into 1 1/2-2 inch balls and place on the paper in a single layer. Bake for 15 minutes until slightly golden.
Warm the pitas in tin foil at the same time you are cooking the falafel.
To serve: Add a few sprouts on the pita, add a hot falafel ball, a slice of the cheese and a dollop of the mayonnaise. Top with another pita. Serve immediately with lots of napkins.