Well this is taking ‘eating the rainbow’ seriously.
Completely plant-based, these are also raw, vegan, and gluten free.
I’ve never tasted or seen something so delicious, beautiful, fresh, and full of flavour.
these are the perfect addition to a beautiful wholesome summer picnic with friends and family, to celebrate real food. and to me, these are a classic example to show us how we can get all that we need from the earth, no need for processing, or expliotation of animals. just plain amazing nutrients from the soil, and with a bit of work in the kitchen, Taa Daa! you have yourself a beautiful feast.
The falafels can also be kept in the fridge as left overs for lunch for a few days, raw so they don’t need heating. Just whip up some salad in the morning, and you’ve got yourself the perfect lunch box filler.
Makes 6 Falafel Cups (18 falafel balls)
Cooking time 1.5 hours
1/2 c Sunflower Seeds
1/2 c Pepitas
1 c diced Carrot
1 tbsp Tahini
3 tbsp Lemon juice
1 Garlic clove
1/4 c Cilantro
1/4 c Parsley
2 tsp Cumin
1/2 tsp Cayenne Pepper
Salt and Pepper
1/4 cup of seeds for rolling
(Linseed/ Flax Seed/ Black & White Sesame Seed/ Chia Seed. Any combination or just 1 type.)
1 large tomato
1/2 red onion
6 Whole Red Cabbage leaves
1-2 c Romaine Lettuce
1/4 c Coriander
1 Lime (cut into wedges)
1 fresh Red Chilli (Sliced)
2 tbsp Tahini
1/2 Lemon Juiced
6 tbsp Water
1 tbsp chopped Mint (optional)
Now here is how to make these beauties!
1. Process the falafel ingredients until well combined, and crumbly (excluding the seeds for rolling)
2. Transfer to a mixing bowl
3. Line a tray with baking paper
4. Roll mixture into tablespoon size balls
5. Roll balls in the seeds (I used linseed, black sesame, and white sesame seeds, so that I had 6 falafels in each of the 3 seeds)
6. Either refrigerate the falafels for 1 hour or place in dehydrator or in oven on lowest heat setting for 1 hour (to slightly dry them out) (I placed my oven at <46 degrees with door slightly open, then refrigerated for an hour)
7. While the falafels are refrigerating & drying; make the salsa by dicing the salsa ingredients
8. Whisk the Tahini dressing ingredients
9. Construct the falafel cups by placing a few lettuce leaves in each cabbage leaf cup, then spoon a couple of tablespoons of the salsa into each cup, place 3 falafels in each cabbage cup (I placed one of each colour falafel), drizzle a couple of tablespoons of the tahini dressing over each falafel cup, and sprinkle some coriander leaves and chilli.
10. Serve with some lime wedges and enjoy!
And there you have it! a twist on the traditional falafels, that are full of vitamins and minerals, and your insides will love them!
here’s an idea: I think adding a big dollop of your favourite hommus recipe would be a great way to add some more protein to this recipe! + how delicious is hommus with almost everything 🙂
Also if you would prefer them warm for dinner, then that would work fine, you could bake them at 160 degrees for 15-25 min or until warm and crisp!
(ps. these taste amazing the next day too!)