2 cups cooked or canned chickpeas (well rinsed)
½ cup raw sunflower seeds, shelled
⅓ cup red onion, chopped
3 tablespoons sesame seeds (for rolling the falafel into)
3 tablespoons fresh parsley, cilantro, mint each chopped
2 garlic cloves, chopped
2 tablespoons olive oil
2 tablespoons tahini
1 juiced lemon (about 2 tablespoons)
1 tablespoon brown rice flour
1 teaspoon baking powder
1 teaspoon coriander, ground
1 teaspoon chili powder
1 teaspoon cumin, ground
1 teaspoon sea salt
½ teaspoon saffron threads
fresh ground black pepper
Preheat oven to 375° F.
Pulse sunflower seeds in a blender or a food processor for about 30 seconds or until they're roughly chopped.
Add chickpeas and pulse 1 minute, if you're using canned chickpeas be sure you rinse and drain them well.
Add onion and pulse.
You may need to scrape down the sides of bowl, keeping pulsing until the mixture is slightly coarse and well combined.
Transfer into a mixing bowl and add all remaining ingredients chopped herbs, spices, flour, baking powder and stir until combined into a "dough"
Using your hands, form 18 small round falafels and place on a lined baking sheet (I use parchment paper). Roll in sesame seeds.
Bake at 375 degrees, turning each falafel halfway through baking, until all falafels are evenly golden brown. This takes about 25-30 minutes total.
Serve with Tzatziki sauce and suggested variations in the blog post.
If keeping for later, simply wrap them tightly in clear wrap or store in tupperware. Reheat by popping into the oven or toaster oven until heated through and crisp again.
1 cup raw cashews, soaked for at least 4 hours
2 tablespoons tahini
Juice of 1 lemon (about 3 tablespoons of lemon juice)
½ cup cucumber, diced
1 tablespoon hemp seeds
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
½ tablespoon fresh mint, chopped
½ teaspoon sea salt
fresh black ground pepper to taste
2 cloves of garlic, minced
1 tablespoon olive oil
In a high speed blender combine all ingredients (except cucumbers and fresh herbs).
Blend until ingredients are combined and smooth.
Stir in chopped cucumbers and chopped fresh herbs until combined.
Store in the fridge until used.
Serve as a side dressing or dipping sauce with Herb Falafel.