This is a really simple, tasty vegan meal or snack. The nuts and seeds are a great source of protein, essential fats, vitamins and minerals. The vegetables contribute fibre and nutrient-dense carbohydrate.
Makes: approx. 10 balls
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Servings
Prep time
Cook time
Recipe
Ingredients
- ¼ cup sesame seeds, to coat
- ½ cup raw cashew nuts
- ½ cup sunflower seeds
- 1 tbsp hulled tahini
- Handful mint leaves
- 1 tsp ground cumin
- 10cm red capsicum, roughly chopped
- 1 large clove garlic
- Good pinch sea salt
- Ground pepper, to taste
-
- Tahini Drizzle
- 3 tbsp hulled tahini
- Juice 1 small lemon
- 1 tsp honey or rice-malt syrup
- Good pinch sea salt
- Water, to thin sauce
Method
- Preheat oven to 220ºC.
- Place sesame seeds on plate.
- To make falafel balls, process all ingredients (except sesame seeds) in powerful food processor until it forms coarse paste.
- Form balls from about 1 tbsp of paste and roll in sesame seeds.
- Place on lined baking tray and bake for about 20 mins or until golden brown.
- To make tahini drizzle, combine all ingredients, adding enough water (tablespoon by tablespoon) to make thick sauce.
- Serve hot or cold in wrap or on bed of salad.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
