Seed Falafel
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- Serves: Makes 24
- Preparation: 20
- Ready: 20
Here’s a fry-free and chickpea-free falafel that’s surprisingly easy to make and it’s a great way to introduce more seeds into your diet!
Ingredients
- 130 g/1 cup pumpkin seeds
- 130 g/1 cup sunflower seeds
- 50 g/½ cup walnuts
- 5 tablespoons chopped flat-leaf parsley
- 5 dried tomato halves, soaked
- 2 garlic cloves, crushed
- 3 tablespoons olive oil
- juice of ½ a lemon
- 1 teaspoon dried oregano
- 1 tablespoon water, if necessary
- sea salt and crushed black pepper, to taste
Method
Grind the seeds in a food processor or blender into a fine flour, making sure you don’t process them for too long, otherwise they might turn into seed butter.
Finely chop the walnuts, as they’ll give the falafels a nice crunchy texture. Add them, together with the remaining ingredients, (except the water) to the seed flour and mix well with your hands or with a silicone spatula. Taste and adjust the seasoning if necessary – it should taste strong and full of flavour. Try squeezing the seed mixture in your hand and if it doesn’t fall apart it’s moist enough. In case it feels dry and crumbles immediately, add the water and mix again.
Form the mixture into walnut-sized falafel balls and either serve them up or keep them refrigerated before use. I find that it’s always a good idea to keep a stash of these falafels in the fridge!
Additional notes
Recipe taken from My Vegan Kitchen by Dunja Gulin, published by Ryland Peters & Small (£16.99)
Photography by William Reavell © Ryland Peters & Small
“Here’s a fry-free and chickpea-free falafel that’s surprisingly easy to make. It’s also a great lunchbox item and the mix can stay fresh in the fridge for days. These green balls go with just about anything – in salads, with cooked vegetables, alongside soups or as an appetizer. It’s a great way to introduce more seeds into your diet!”
