Unfortunately, the kebab-shop versions of these popular little plant-based pleasures are full of refined wheat and fried in cheap seed oils.
Servings: 4
Ingredients
- 75 g sunflower seeds (1/2 cup)
- 80 g cashews (1/2 cup)
- 1 tbsp organic nut butter softened
- 2 tbsp basil leaves chopped
- ½ tsp cumin ground
- 2 tbsp freshly squeezed lemon juice
- 1 tsp chopped coriander cilantro leaves
- 2 tbsp chopped red capsicum pepper
- 1 garlic clove minced
- ¼ shallot chopped
- pinch salt
- 40 g sesame seeds (1/4 cup) toasted, for coating lettuce leaf, to serve
Instructions
- Preheat the oven to 220°C (425°F/Gas 7) and line a baking tray with baking paper.
- To make the tahini dipping sauce, place all the ingredients in a food processor with 2 tablespoons of filtered water and blend until smooth and creamy.
- Place all the falafel ingredients, except the sesame seeds and lettuce, in a food processor and pulse until thoroughly blended.
- Use an ice-cream scoop to form round balls. Roll in the sesame seeds, transfer to the baking tray and bake for 20 minutes, or until crispy.
- Serve in a lettuce leaf and dress with the tahini dipping sauce.
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Recipe and images from Supercharged Food: Eat Clean, Green and Vegetarian by Lee Holmes (Murdoch Books) available now in all good bookstores and online.
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4 Comments
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The above Falafel Ball recipe sounds delight!
One question please – could they be frozen once cooked?
Many thanks
Hi Karen,
Yes these would be able to be frozen! Falafels tend to dry out if they’re reheated though, so I’d only suggest freezing if you plan to defrost them and have cold as part of a salad or wrap.
Hi, could stevia be omitted from the sauce? It’s not something we consume. Thanks.
Yes definitely! Just taste it, and see if it needs a little sweetening with some honey or rice malt syrup instead. Sometimes tahini can be quite bitter.