Falafels

Ingredients

  • 2 cans of garbanzo beans
  • 1/2 cup of oat flour
  • 2 tbsp of chia seeds
  • 1/2 a cup of chopped parsley
  • 1 cup of shredded carrots
  • 2 tbsp of nutritional yeast
  • 4 garlic cloves
  • 3 tbsp of onion powder
  • 1/2 a tsp of pink Himalayan salt or to taste
  • 1 tbsp of tahini
  • 1 tbsp of lemon juice
  • 1 thumb of turmeric
  • 2 tsp of black pepper
  • Minty Cashew Sauce
  • 1 cup of soaked cashews
  • 1 tbsp of fresh ground dill seed
  • 1 tsp of fresh ground mustard seed
  • 3 tbsp of lemon juice (I used 4 tbsp)
  • 1/4 of a cup of mint
  • 1/6 of a cup of parsley
  • 1/2 cup of water
  • 1 garlic clove
  • 1/4 of tsp of pink Himalayan salt
  • Toppings
  • Spinach
  • Coriander
  • Purple cabbage
  • Sesame seeds
  • Tortilla wrap

Preparation

  1. Sauce Directions

  2. Soak cashews for 24 hours, drain the water and measure 1 cup of soaked cashews into a high-speed blender

  3. Add all your sauce ingredients except the mint and parsley

  4. Blend until a very smooth consistency. After its done add your parsley and mint

  5. Only pulse for a few seconds to cut down the herbs, unless you want them fully emulsified

  6. Last in the fridge for 4 days

  7. Falafel Directions

  8. Pre-heat the oven for 350 F

  9. Soak your chia seed with 4 tbsp of water, mix and let it sit for 5 minutes

  10. Then take your falafel ingredients and process them with a high-speed blender or a food processor till desired consistency

  11. Use an ice cream scooper to measure the same sized falafels. Lay parchment paper on a baking a sheet, bake the falafels for 30 minutes, but if you want it a bit more crispy wait till 45 minutes. (Just keep checking on it after 30 min.)

  12. Cook your wrap/tortilla and add your toppings. Enjoy

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