Nut Falafel with a tahini drizzle
Servings: 4
This quick and easy legume free falafel makes for a delicious lunch or dinner.
Ingredients
- 75 g raw cashew nuts (½ cup)
- 70 g sunflower seeds (½ cup)
- 1 tbsp hulled tahini
- 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 tahini
- 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).