Quinoa, Cauliflower and Chickpea Vegetarian Meatballs with Tahini Sauce

• 2 cups Cauliflower Florets (about Half A Head Of Cauliflower)
• 3 cups Cooked Quinoa
• 1 cup Canned Chickpeas, Drained And Rinsed
• 1 cup Breadcrumbs
• 2 cloves Garlic
• 1 Tablespoon Fresh Cilantro, Chopped
• 1 teaspoon Onion Powder
• 1/2 Tablespoons Italian Seasoning Blend
• 1/2 Tablespoons Paprika
• 1 teaspoon Salt
• 1/2 teaspoons Ground Black Pepper
• 2 Eggs
• 1/2 cups Tahini Paste
• 1/4 cups Fresh Lemon Juice
• 13 cups Lukewarm Water
• 3 Tablespoons Olive Oil
• 2 cloves Garlic
• 18 teaspoons Cumin
• 1/2 teaspoons Sea Salt
• 1- 1/2 Tablespoon Fresh Parsley

1. Preheat oven to 375 degrees F.
2. Bring a medium pot of water to boil and cook the cauliflower for 5 minutes.
3. Drain and place the cooked cauliflower into your food processor.
4. Add cooked quinoa, chickpeas, breadcrumbs, garlic, cilantro, onion powder, Italian seasoning blend, paprika, salt and pepper and puree on high until combined.
5. Scoop the mixture out into a large bowl and add eggs.
6. Mix well until the eggs are fully incorporated.
7. Let the mixture sit for 5 minutes.
8. Roll out into small 1-inch thick balls and place onto a lined baking tray.
9. Bake for 3035 minutes until the balls are golden brown and firm on the outside, yet soft inside.
10. For the tahini sauce: While the meatballs are baking, make tahini sauce.
11. Combine all ingredients, except for the parsley, into a blender and puree until smooth.
12. Pour into a small bowl and add the parsley.
13. Stir to combine.

cauliflower, quinoa, chickpeas, breadcrumbs, garlic, fresh cilantro, onion powder, italian seasoning blend, paprika, salt, ground black pepper, eggs, tahini paste, lemon juice, water, olive oil, garlic, cumin, salt, parsley

Taken from tastykitchen.com/recipes/appetizers-and-snacks/quinoa-cauliflower-and-chickpea-vegetarian-meatballs-with-tahini-sauce/ (may not work)