Quinoa and Chickpea Flour Falafel with Romesco Sauce

Ingredients

• For the romesco sauce:
• 2 bell peppers
• 1 garlic clove, roughly chopped
• 1/4 cup olive oil
• 2 tablespoons hazelnuts, toasted and skins removed
• 1 tablespoon tahini paste
• 2 teaspoons apple cider vinegar
• 3/4 teaspoon paprika
• 1/4 teaspoon sea salt
• 1/4 teaspoon cayenne pepper (optional)
• For the falafel:
• 1/2 cup quinoa, rinsed
• 1 cup plus 3 tablespoons water
• 1/2 cup whole mung beans
• 1 tablespoon ground flaxseed meal
• 1/2 cup parsley, plus extra for serving
• 1/4 cup chickpea flour, toasted*
• 1 shallot, roughly chopped
• 2 garlic cloves, roughly chopped
• 1 tablespoon fresh lemon juice
• 2 teaspoons sea sat
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground nutmeg
• 1 teaspoon paprika
• 1/4 teaspoon ground turmeric
• 1 tablespoon black sesame seeds
• Extra-virgin olive oil, for brushing

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