These Nut Falafel are a really simple, tasty vegan meal or snack. They are so easy to make and I often get the kids to do all the rolling because it’s a perfect job for little hands.
I’ve had loads of fails with more traditional falafels over the years, but these little balls of yum, never let me down. I hope you like them too.
The nuts and seeds are a great source of protein, essential fats, vitamins and minerals. The vegetables contribute fibre and nutrient dense carbohydrate.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
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Nut Falafel with a tahini drizzle
- 75 g raw cashew nuts (½ cup)
- 70 g sunflower seeds (½ cup)
- 1 tbsp hulled tahini
- ¼ bunch fresh mint leaves
- 1 tsp ground cumin
- ¼ red capsicum/s - roughly chopped
- 1 clove/s garlic
- Sea salt and freshly ground black pepper - to taste
- 35 g sesame seeds (¼ cup) for coating
- 3 tbsp hulled tahini
- 1 lemon/s (small) juice
- 1 tsp rice malt syrup or honey
- ½ tsp sea salt - or to taste
- Water - to thin sauce
- Preheat oven to 220℃/430°F (fan-forced). Place approx. ¼ cup of sesame seeds onto a plate.
- To make the falafel balls, process all of the ingredients (except the sesame seeds) in a powerful food processor until it forms a course paste (Thermomix 30 seconds, speed 6, scraping the sides until combined).
- Form balls (with about a tablespoon of paste) and roll into the sesame seeds.
- Place onto a lined baking tray for about 20 minutes or until golden brown.
- To make the Tahini drizzle, combine all of the ingredients adding enough water (tablespoon by tablespoon) to make a thick sauce.
- Serve hot or cold in a wrap or on a bed of salad.
- Re-heat in a low oven until just hot.
- Store in an airtight container in the fridge.
- The uncooked falafel can also be frozen (bake from frozen).