Cauliflower Falafel Patties

Makes 18 patties, Serves 6 (3 patties per person)
Prep/Cook Time: 30 minutes

INGREDIENTS
1⁄3 cup cooked quinoa
1⁄2 head of cauliflower, broken into florets
1 1⁄2 cups canned chickpeas, rinsed
1 small white onion or 1/2 large white onion
2 large cloves garlic, peeled
1 tbs dried cilantro
1 tbs dried parsley
1 tbs ground cumin
1 tsp ground turmeric
1 tsp salt
Pinch red pepper flakes
Black pepper, to taste
1 cup old fashioned oats
1 egg
Serve with Tahini sauce and scoop of tahini beet dip from the blog (as seen in pic above)
Tahini sauce: 1 tbsp tahini, 1 tbsp lemon juice, 1/4 tsp garlic powder or minced garlic, sprinkle of salt. Mix all together with a whisk or small spoon. Add 1 tbs water to thin out the sauce.

STEPS

1. Place cauliflower florets into food processor and pulse until they become small grains. Transfer cauliflower "rice" to a mixing bowl. 
2. Cut onion into large chunks and add to food processor with the 2 cloves of garlic. Pulse until chopped into very small pieces. Spray skillet with coconut oil cooking spray (or any cooking spray) and heat on medium/high heat. Add chopped onion and garlic and sauté until onion softens and turns a bit golden. Once cooked, transfer to the mixing bowl with the cauliflower rice.
3. Add 1/3 cup cooked quinoa to mixing bowl as well.
4. Add 1 1/2 cups chickpeas to a separate, smaller mixing bowl. Use a potato masher or any utensil you have to mash them into a paste. Transfer to the main mixing bowl with the other ingredients.
5. Add all the spices to the mixing bowl (1 tbs dried cilantro, 1 tbs dried parsley, 1 tbs ground cumin, 1 tsp ground turmeric, 1 tsp salt, pinch red pepper flakes, black pepper to taste). Use a large spoon to mix all the ingredients together. 
6. Add 1 cup old fashioned oats to the food processor. Pulse a few times until oats become flour. Add oats to the mixing bowl and mix all together again.
7. In a small bowl, crack an egg and whisk until egg white and yolk are fully mixed. Add egg to the mixing bowl and mix again with other ingredients. 
8. Use a spoon to make small patties with the mixture and lay them on a plate. If you have time to spare, put them in the refrigerator for 30 minutes for the patties to harden. This will make them fall apart much less when they're being cooked. 
9. Add preferred cooking spray or olive oil to your skillet (the same one you used to cook the onions and garlic) and warm on medium-high heat. Place as many patties as you can fit onto the skillet. Cover and let cook for 3-4 minutes. Remove the cover and flip one by one. Cover again and let cook for another 3-4 minutes. Transfer to a plate. Add more cooking spray to the skillet and place the remaining patties on the pan to cook. Repeat process until you've cooked all of your patties. 
10. To store as leftovers, leave the cooked patties uncovered to cool. Then place in an airtight container in the refrigerator. They'll keep well for a week.