Sauté:
In a few tbs. of Grape seed oil
1/2 cup chopped shallots
3/4 crushed garlic cloves
1/2 cup finely chopped carrots
1/4 cup finely chopped red pepper
Add:
1 cup uncooked quinoa washed very well
20 oz. bone broth or vegetable stock
1/2 tsp coriander
1 1/2 tsp cumin
2 tsp tumeric
Pinch of Cardamon
Pinch of red pepper flakes
Salt to taste
Bring all the above ingredients to a boil, then turn down to simmer. Cover and Simmer about 25 minutes or until all water is absorbed. It will be light and fluffy.
While quinoa is cooking make your Flax Eggs
3 tbs ground flax meal
9 tbs water
Mix well, cover and put in the refrigerator to sit for 15 minutes
MAKING THE FALAFEL
Mix together:
1 drop each Young Living Coriander, Cumin and Lemon essential oils
Mix the essential oils to the 3 tbs. of flax eggs
Then add:
1/2 cup almond flour which you have added 1/2 tsp xantham gum. Mix well the almond flour and xantham gum
Add all of the cooked quinoa to the flour mixture
Adjust any seasoning at this time.
Use a large cookie sheet. I like to use parchment paper on the bottom for easy clean up. Spray the pan with spray oil.
Keeping your hands greased with oil make the falafel balls.
Place them on the cookie sheet.
When the balls are all made you can roll them in sesame seeds or leave them plain
Spray the falafel balls with spray oil on the cookie sheet.
Coat them well.
Bake in 400 degree oven for 25-30 minutes
