Wow, these look really fancy and difficult but they aren’t. These raw veggie falafels are like the savoury version of a bliss ball. They are handy to have in the fridge for a quick on-the-go snack, or served on a cabbage leaf with a side hit of salsa and tahini dressing.
1/2 cup sunflower seeds
1/2 cup pepitas
1 tbsp tahini
3 tbsp lemon juice
1 garlic clove
1/4 cup fresh coriander
1/4 cup fresh parsley
2 tsp cumin
1/2 tsp cayenne pepper
Salt and pepper, to taste
1/4 cup of seeds for rolling (such as black/white chia seeds or sesame seeds)
Fresh salsa: Tomato, cucumber, red onion, avocado
Other toppings: Coriander, lime wedges, chilli flakes
Dressing: 2 tbsp tahini, juice from 1/2 a lemon, chopped mint and 6 tbsp water
- Combine all ingredients in a blender or food processor. With damp hands roll into balls and then roll into seeds to coat.
- If you have a dehydrator, you can place in there at 46°C for an hour, or on your lowest oven setting. Otherwise, place them uncovered in the fridge. The aim is to slightly dry them out.
- Serve with a salsa made from tomato, cucumber, red onion and avocado on top of a red cabbage leaf or cos lettuce leaf.
- Add extra coriander, lime wedges and a sprinkle of chilli flakes for some zing.
To make a delicious tahini dressing: Shake 2 tbsp tahini, juice of half a lemon, 6tbsp water and some chopped mint in a closed container. Drizzle over the falafels to serve.
Adapted from www.elsaswholesomelife.wordpress.com.