These Nut Falafel with a tahini drizzle are a creative twist on the classic, using cashews and sunflower seeds for a delicious, nutty flavour and a satisfying crunch. They’re perfect for wraps, salads, or enjoyed solo.
They are a really simple, tasty vegan meal or snack 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.
Health benefits
Packed with protein, healthy fats, and fibre, these nut-based falafels offer a nutritious alternative to traditional chickpea falafel. Cashews and sunflower seeds provide essential minerals like magnesium and zinc, while tahini adds calcium and healthy fats.
Ingredients
This gluten-free, dairy-free, legume-free falafel recipe calls for cashews, sunflower seeds, tahini, fresh mint, red capsicum, garlic, and ground cumin, giving a delicious blend. Coating the falafel in sesame seeds before baking adds a toasty finish.
How to make nut falafel with a Tahini Drizzle
Start by preheating the oven and placing sesame seeds on a plate for rolling. In a food processor, pulse all falafel ingredients except sesame seeds until you have a coarse paste. Shape the falafel batter into balls, roll in sesame seeds, and bake in the oven until golden. For the tahini drizzle, whisk tahini, lemon juice, sweetener, salt, and enough water to reach your desired thickness. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.
Serving suggestions and how to store
Serve these falafels warm or cold in a pita wrap or lettuce cup with the tahini sauce (or hummus if you’d prefer). I love to add diced tomatoes, fresh parsley or coriander (cilantro), cucumber or even tzatziki. Store leftovers in the fridge in an airtight container, and reheat gently in a low oven. Uncooked falafels can be frozen and baked straight from frozen.
Vary this nut falafel to suit your needs
For a garlic-free option, substitute garlic with more cumin and a pinch of cayenne for heat. To make it vegan and fructose-friendly, choose rice malt syrup as the sweetener in the sauce.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
For more delicious, easy to make vegetarian recipes, click HERE.
Nut Falafel with a tahini drizzle
Ingredients
- 75 g raw cashew nuts (½ cup)
- 70 g sunflower seeds (½ cup)
- 1 tbsp hulled tahiniÂ
- ¼ bunch/s 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
Tahini Drizzle
- 3 tbsp hulled tahiniÂ
- 1 lemon/s (small) juice
- 1 tsp rice malt syrup or honey
- ½ tsp sea salt - or to taste
- Water - to thin sauce
Instructions
- 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. If using a Thermomix blend 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
- Serve hot or cold in a wrap or on a bed of salad.
Make-ahead
- Re-heat in a low oven until just hot.
Store
- Store in an airtight container in the fridge.
- The uncooked falafel can also be frozen (bake from frozen).