These would make a great tasty Appetizer.

 

• 1/2 cup mayonnaise
• 1 tbsp.  garlic powder
• 1 cup chickpeas, drained
• 2 tbsp. tahini
• 3/4  cup quinoa, cooked
• 2 oz. feta cheese
• pinch of ground cumin
• 1 tbsp. freshly squeezed lime juice
• 1 tbsp. cilantro, chopped finely
• 1 tbsp. olive oil
• 32 mini pitas
• alfalfa sprouts
• 4 slices havarti cheese, quartered

Preheat oven top 375 degrees. Combine mayonnaise and garlic and set aside.

Place chickpeas. tahini, quinoa, cheese, cumin, garlic and lime juice in a food processor and puree until a grainy consistency. Add a touch of water if needed and fold in the cilantro.

Line a baking sheet with parchment paper and grease with olive oil. Shape the mixture into 1 1/2-2 inch balls and place on the paper in a single layer. Bake for 15 minutes until slightly golden.

Warm the pitas in tin foil at the same time you are cooking the falafel.

To serve: Add a few sprouts on the pita, add a hot falafel ball, a slice of the cheese and a dollop of the mayonnaise. Top with another pita. Serve immediately with lots of napkins.