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
Sauce Directions
Soak cashews for 24 hours, drain the water and measure 1 cup of soaked cashews into a high-speed blender
Add all your sauce ingredients except the mint and parsley
Blend until a very smooth consistency. After its done add your parsley and mint
Only pulse for a few seconds to cut down the herbs, unless you want them fully emulsified
Last in the fridge for 4 days
Falafel Directions
Pre-heat the oven for 350 F
Soak your chia seed with 4 tbsp of water, mix and let it sit for 5 minutes
Then take your falafel ingredients and process them with a high-speed blender or a food processor till desired consistency
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.)
Cook your wrap/tortilla and add your toppings. Enjoy