Sunflower seed falafel balls with tahini sauce

Sunflower seed falafel balls with tahini sauce
  • Serves icon Serves 2
  • Time icon Hands-on time 15 min, oven time 20 min

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

Nutrition: per serving

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

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

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.
  4. 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.
  5. Serve the falafels with the lettuce leaves and tahini sauce, garnished with extra coriander.

delicious. tips

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

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