Quinoa Chickpea Flour Falafel with Mung Beans and Roasted Red Pepper Sauce

My regular readers will certainly know I adore small bites. Falafel is one of my favorites, and this version made with toasted chickpea flour, quinoa and mung beans is packed full of protein. They also happen to be baked instead of fried to cut down on oil. Crispy on the outside, yet moist inside, these nutty little bites served up with a creamy, sweet and tangy roasted red pepper sauce made with tahini, cashews and a bit of heat from jalapeño and spice, turns dinner into a real treat. function printDiv(e) Quinoa Chickpea Flour Falafel with Mung Beans and Roasted Red Pepper SauceRecipe by Lisa Turner Adapted from Food52 Cuisine: Middle Eastern Published on April 6, 2016 Baked quinoa and mung bean falafels served with a creamy, sweet...

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Posted in: International Recipes