Sunflower seed falafel balls with tahini sauce

  • Portion size: Serves 2
  • Hands-on time 15 min, oven time 20 min
  • Difficulty: easy

A gluten-free and healthy falafel recipe made using sunflower seeds, cashew nuts, fresh herbs, spices and sesame seeds.

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Ingredients

For the falafel

  • 75g sunflower seeds
  • 80g cashew nuts
  • 1 tbsp nut butter (such as peanut or almond), softened
  • Handful fresh basil leaves, chopped
  • ½ tsp ground cumin
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp chopped fresh coriander leaves, plus extra sprigs to garnish
  • 1 garlic clove, crushed
  • 1 shallot, chopped
  • 40g sesame seeds, toasted in a dry pan
  • Lettuce leaves to serve

For the tahini dipping sauce

  • 3 tbsp tahini
  • 1 tsp clear honey
  • 2 tbsp lemon juice
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Method

  1. Heat the oven to 220°C/fan200°C/gas 7 and line a large baking tray with baking paper.
  2. Put all the falafel ingredients, except the sesame seeds and lettuce, in a food processor. Add a pinch of salt, then pulse until ground and thoroughly blended.
  3. Use an ice-cream scoop or your hands to scoop up the mixture and form into round balls (the mix will make about 4-5 large falafels). Roll the falafels in the sesame seeds, then transfer to the prepared baking tray and bake for 20 minutes or until crisp.
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  5. Meanwhile, put all the tahini dipping sauce ingredients in the (cleaned) food processor with 2 tbsp filtered water and blend until the mixture is smooth and creamy.
  6. Serve the falafels with the lettuce leaves and tahini sauce, garnished with extra coriander.

Nutrition

  • 766kcals Calories
  • 66.1g (11.2g saturated) Fat
  • 24.8g Protein
  • 18.3g (5.7g sugars) Carbs
  • 9.5g Fibre
  • 0.1g Salt

Make Ahead

You can make the tahini dressing up to 2 days in advance, then keep covered in the fridge until needed.

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