This recipe was inspired by my research into selenium and the desire to ensure I was consuming a diet rich in this mineral. Normally, Falafel is made with Chickpeas, which are lovely also, and fried. This recipe replaces the chickpeas and you bake it in the oven, tasty and healthy too – #REAL #FOOD.

Sunflower Seed Falafel

March 15, 2017

by Patricia

Category Dinner Recipes

I love this recipe as do most of the people I have introduced to it. You serve them as part of a brunch, lunch, dinner or finger food for a party. They are easy to make and freeze well. I love that you bake these in the oven instead of frying.
I hope you enjoy!

Persons

Notes

Sunflower seeds are an excellent source of vitamin E and a very good source of copper and vitamin B1. In addition, sunflower seeds are a good source of manganese, selenium, phosphorus, magnesium, vitamin B6, folate and niacin.
Tahini is rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron, a good source of Methionine, which aids in liver detoxification, one of the best sources of calcium and is high in vitamin E vitamins B1, B2, B3, B5 and B15.

Ingredients

Ingredients for Falafel
75 g (1/2 cup) sunflower seeds
80 g (1/2 cup) macadamia nuts
1 tablespoon organic nut butter, softened, can use almond butter, cashew nut, combination like Almond/brazil /cashew (ABC)
2 tablespoons basil leaves, chopped
1 teaspoon ground cumin
2 tablespoons freshly squeezed lemon juice
2 teaspoon chopped coriander leaves
2 tablespoons chopped red capsicum
1 garlic clove, minced
1/4 shallot, chopped (green onion)
pinch of Celtic sea salt
80 g (1/2 cup) sesame seeds, for coating
Lettuce leaf, to serve and serve with Tahini dipping sauce
Tahini dipping sauce
3 tablespoons tahini
2 tablespoons freshly squeezed lemon juice
1 tablespoon honey or REAL maple syrup
pinch of Celtic sea salt

Instructions

Make it like so....
Preheat the oven to 220°C and line a baking tray with baking paper.
To make the tahini dipping sauce, place all the ingredients in a food processor with 2 tablespoons of filtered water and blend until smooth and creamy.
Place all the falafel ingredients, except the sesame seeds and lettuce, in a food processor and pulse until thoroughly blended (yet still with texture).
Use your hands to shape into round balls. Roll in the sesame seeds, transfer to the baking tray and bake for 20 minutes, or until crispy.
Serve in a lettuce leaf and dress with the tahini dipping sauce.

Sunflower Seed Falafel