These are tasty and super versatile
You can eat them as is dipped in this yummy yogurt Tahini
Crumbled on a Simple Green Salad
Rolled up into a Nori Wrap
Easy to whip up a Batch
Eat what you can
Then freeze the rest for grab and go healthy Portion sized food
One of the hardest things about eating clean is just being prepared
Cooking ahead and freezing these will keep you one step ahead of the game
1/2 Cups Quinoa (or 1/2 Cup Brown Rice)
1 Cup Chopped Carrot
1/2 Cup Sliced Green Onions (about 3)
3 TBSP Chopped Parsley
15 oz Sprouted Garbanzo Beans
1/2 Cups Eggs Whites
1 Whole Egg
2 Tbsp Fresh Lemon Juice
1 tsp Cumin
2 tsp Coriander
2 Tbsp Soaked Sesame Seeds
2 Cloves Garlic
Salt & Pepper
1 Cup Plain Yogurt
1/4 Cup Tahini
1 Tbsp Lemon Zest
Fresh Chives to taste
Salt & Pepper
Purple Chive Flowers
In a small sauce Pan bring 1 Cup Water to a boil. Add Quinoa or Brown rice (same water ratio)
reduce heat to low. Cover. Cook Till water absorbed. About 12 minutes for Quinoa or 30 minutes for Rice.
In a bowl whisk yogurt, Tahini, Lemon zest, Chives and a pinch of Salt & Pepper. Cover and cool in fridge.
In a Blender or Food Processor, Pulse Carrots. Add Green Onion, Garbanzo Beans, Sesame Seeds, Lemon Juice, and Egg. Pulse until roughly combined. Add Quinoa (rice) and pulse a couple times. Nice to keep it a bit chunky.
Allow to sit in fridge for an hour. Ok to rest overnight if you want to make it ahead to cook the next day.
Heat Oven to 400 degrees. Drop into Tablespoon sized balls onto lined baking sheet.
Bake for 20 mins till golden.
Cool on wire rack.