Unfortunately, the kebab-shop versions of these popular little plant-based pleasures are full of refined wheat and fried in cheap seed oils. Cook them at home to ensure an array of healthy ingredients in every bite with these sunflower seed and cashew-based delights.
Makes: 4–5
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- Tahini dipping sauce
- 3 tbsp tahini
- 6 drops stevia liquid
- 2 tbsp lemon juice
- Pinch Celtic sea salt
- ½ cup sunflower seeds
- ½ cup cashews
- 1 tbsp organic nut butter, softened
- 2 tbsp chopped basil leaves
- ½ tsp ground cumin
- 2 tbsp lemon juice
- 1 tsp chopped coriander leaves
- 2 tbsp chopped red capsicum
- 1 garlic clove, minced
- ¼ shallot, chopped
- Pinch Celtic sea salt
- ¼ cup toasted sesame seeds, for coating
- Lettuce leaf, to serve
Method
- Preheat oven to 220°C and line baking tray with baking paper.
- To make tahini dipping sauce, place all ingredients in food processor with 2 tablespoons of filtered water and blend until smooth and creamy.
- Place all falafel ingredients, except sesame seeds and lettuce, in a food processor and pulse until thoroughly blended.
- Use an ice-cream scoop to form round balls. Roll in sesame seeds, transfer to baking tray and bake for 20 mins, or until crispy.
- Serve in lettuce leaf and dress with tahini dipping sauce.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
