SAUTE
In a skillet add 3 tablespoons organic olive oil and heat on medium
1/2 cup chopped organic shallots
3/4 crushed organic garlic cloves
1/2 cup finely chopped organic carrots
1/4 cup finely chopped organic red pepper

Add:
1 cup uncooked organic quinoa washed very well
20 oz. organic bone broth or vegetable stock
1/2 tsp Simply Organic coriander
1 1/2 tsp Simply Organic cumin
2 tsp Simply Organic turmeric
Pinch of Simply Organic Cardamon
Pinch of Simply Organic red pepper flakes
Sea Salt to taste
Bring all the above ingredients to a boil, then turn down to simmer. Cover and Simmer about 25 minutes or until all water is absorbed. It will be light and fluffy.

While quinoa is cooking make your Flax Eggs
3 tbs ground flax meal
9 tbs water
Mix well, cover and put in the refrigerator to sit for 15 minutes

MAKING THE FALAFEL
Mix together:
1/2 cup almond flour which you have added 1/2 tsp xantham gum. Mix well the almond flour and xantham gum
Add all of the cooked quinoa to the flour mixture
Adjust any seasoning at this time. Refrigerate 1/2 hour.

Use a large cookie sheet. I like to use parchment paper on the bottom for easy clean up. Spray the pan with spray oil.
Keeping your hands greased with oil make the falafel balls.
Place them on the cookie sheet.
When the balls are all made you can roll them in sesame seeds or leave them plain
Spray the falafel balls with spray Olive oil on the cookie sheet. Coat the balls well with oil.

Bake in 375 degree oven for 25-30 minutes