Sunflower Seed Falafel Balls With Tahini Dipping Sauce | Page 8Yum Gluten Free

Sunflower Seed Falafel Balls with Tahini Dipping Sauce

{ LOOKING FOR SOMETHING A LITTLE DIFFERENT, BUT AMAZING FOR THE TASTEBUDS, THEN THIS IS PERFECT FOR DINNER AND/OR LUNCH. }

Contributor: Brynley King

{ INGREDIENTS }

75g (1/2 cup) sunflower seeds

80g (1/2 cup) cashews

1 tbsp organic nut butter, softened

2 tbsp basil leaves, chopped

1/2 tsp ground cumin

2 tbsp freshly squeezed lemon juice

1 tsp chopped coriander leaves

2 tbsp chopped red capsicum (pepper)

1 garlic clove, minced

1/4 shallot, chopped

pinch of Celtic sea salt

40g (1/4 cup) toasted sesame seeds, for coating

lettuce leaf, to serve

TAHINI DIPPING SAUCE

3 tbsp tahini

6 drops stevia liquid

2 tbsp freshly squeezed lemon juice

pinch of Celtic sea salt

{ METHOD }

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.

Use an ice-cream scoop to form 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.

Prep time:

Cook time:

Total time:

+ 4-5 +