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Start by preparing the quinoa. To a medium sized pot, add 1 Cup dry quinoa to just under 2 Cups water. Bring to boil. Cover and reduce to simmer for about 15 minutes.
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Next prepare the dressing. Add all ingredients minus the water into a small bowl and wisk together. Now add the water little by little according to how thick you want it.
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Next, prepare the falafels. Combine all ingredients except the flour to a food processor or blender. Begin by pulsing and scraping the sides down. Blend and scrape until everything is broken down really small and combined well, but not so much that it becomes a paste. You still want a little texture.
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Put mixture in separate bowl and stir in flour.
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Now form the mixture into about 2-3 inch balls and press down on 2 of the sides so it forms a disk-like shape. This will make pan frying them easier. Alternatively, you could leave them as balls and deep fry them in more oil if you wanted.
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Heat a large skillet over medium heat and add enough avocado oil to coat the pan (about 2-3 Tbs)
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Add falafel disks to skillet and fry for about 5 minutes, flipping over when the underside is toasty and brown. Depending on the heat of the stove, time may vary. Be careful not to burn the falafel.
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Build the salad: Add as much of the salad ingredients as you prefer! The quinoa definitely makes it more of a substantial meal, so if this is your dinner or larger meal of the day, add more. Top with tahini dill dressing and more dill to taste.