1 15-oz BPA-free can unsalted chickpeas, drained and rinsed
2 tbsp minced yellow onion
1/4 cup tahini paste
3 lemons (juice 2 lemons to yield 6 tbsp juice; cut remaining 1 lemon into wedges for serving)
3/4 tsp spirulina powder
1/2 small head cabbage, thinly shaved
In a small saucepan, bring amaranth and 1 cup water to a boil; reduce heat to medium-low and gently simmer for 20 minutes, until cooked down to a thick porridge, stirring occasionally toward end of cooking. Remove from heat.
Position oven rack in second-to-top notch and preheat broiler. Line a large baking sheet with a silicone baking mat or parchment paper.
To a food processor, add cooked amaranth, 1/4 cup parsley, flax, oil, half of garlic, cumin and ½ tsp salt. Process until incorporated. Add chickpeas and onion; pulse to grind chickpeas coarsely, leaving a bit of gravel-sized texture; do not blend.
Drop mixture into 16 rounded 1-tbsp mounds onto prepared sheet, flattening slightly with fingers. Broil for 9 to 10 minutes, until tops are golden. Carefully flip with a spatula; broil 4 to 5 minutes more, until golden brown on top. Let cool on pan for 10 minutes.
While cooling, prepare sauce: In a small blender or food processor, purée tahini, lemon juice, spirulina, 3/4 cup parsley, remaining half of garlic and 1/2 tsp salt, and 1/4 cup water; blend until completely smooth. Line plates with cabbage and top each with 4 falafels, sauce and a lemon wedge for squeezing. Divide remaining 1/4 cup parsley over top. Serve extra sauce on the side for dipping. May be served warm or cold.
Serving Size: 4 falafels with 1/4 of sauce and cabbage
Cell Regenerator: Chickpeas are an excellent source of protein, vitamin B6 and folate, which is also known as vitamin B9 or folic acid. Just 1 serving of our falafel sandwich provides almost half of your daily value of folate, a key player in building blocks of DNA and RNA, which are essential for rapidly growing tissues (like those of a developing fetus) and rapidly regenerating cells (like red blood cells and immune cells).
Ground sumac berries and tahini paste, both staples in Middle Eastern cuisine, are the secret ingredients that bring a splash of unexpected flavor to this creamy soup. To make it extra fancy, try using purple or orange cauliflower for the crispy cauliflower topping.