Ingredients

Vegan Falafel Balls Ingredients

• 1 (16 oz. can) chickpeas, drained and rinsed

• 1 large sweet onion, roughly chopped

• 3 cloves garlic

• 1/3 cup fresh parsley, roughly chopped

• 1 Tbsp. lime zest

• 2 Tbsp. lime juice

• 1 ½ Tbsp. cumin seeds, toasted

• 3/4 teaspoon sea salt

• 1/2 teaspoon freshly ground white pepper

• 1/4 teaspoon chili powder

• 1 tsp. water

• 1 Tbsp. rice flour

• 2 Tbsp. ground flax seeds

Kale Cashew Pesto

Ingredients

2 cups kale, steamed and roughly chopped

¼ cup scallions, chopped

½ cup cashews, toasted

2 cloves garlic, roasted

½ teaspoon sea salt

2 tablespoons lemon juice

1 teaspoon olive oil

1 teaspoon chili powder

Preparation

Falafel Directions

  1. Preheat oven to 400 degrees F.
  2. In a small skillet over medium heat to toast cumin seeds. Toast until golden brown, approximately 3 minutes.
  3. In a food processor combine chickpeas, onion, garlic, parsley, lemon zest, lemon juice, cumin, sea salt, white pepper and chili powder; pulse process until coarsely chopped. Add water, ground flax seeds and rice flour. Using your hands, mold into golf-sized balls.
  4. Place falafel balls on a nonstick baking sheet. Bake for 20-25 minutes or until golden brown.
  5. Remove from oven and serve warm with Kale Cashew Pesto (below).

Kale Cashew Pesto Directions 2 cups kale, steamed and roughly chopped ¼ cup scallions, chopped ½ cup cashews, toasted 2 cloves garlic, roasted ½ teaspoon sea salt 2 tablespoons lemon juice 1 teaspoon olive oil 1 teaspoon chili powder

  1. Place kale and scallions in food processor and pulse until chopped
  2. Add cashews and garlic, pulse again to combine
  3. Slowly add sea salt, lemon juice, oil and chili powder
  4. Continue pulsing until smooth. Serve with falafel. Enjoy!