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Baked Falafel With Kale Cashew Pesto

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Baked Falafel with Kale Cashew Pesto
2011-01-27 Appetizer
5 60

Vegan, vegetarian, healthy, delicious and full of heart healthy fiber--perfect for game day snacks.

  • Servings: 24


Vegan Falafel Balls:
1× 16 oz can Chickpeas, drained and rinsed
1 Large Sweet Onion, roughly chopped
3 cloves Garlic
⅓ cup Roughly Chopped Fresh Parsley
1 Tbsp Lime Zest
2 Tbsp Lime Juice
1½ Tbsp Cumin Seeds, toasted
¾ tsp Sea Salt
½ tsp Freshly Ground White Pepper
¼ tsp Chili Powder
1 tsp Water
1 Tbsp Rice Flour
2 Tbsp Ground Flax Seeds
Kale Cashew Pesto:
2 cups Steamed & Roughly Chopped Kale
¼ cup Chopped Scallions
½ cup Cashews, toasted
¼ cup Nutritional Yeast
¼ cup Rice Milk
2 cloves Garlic, roasted
½ tsp Sea Salt
2 Tbsp Lemon Juice
1 tsp Olive Oil
1 tsp Chili Powder



Preheat oven to 400 degrees. In a small skillet over medium heat, toast cumin seeds. Toast until golden brown, about 3 minutes. In a food processor, combine chickpeas, onion, garlic, parsley, lemon zest, lemon juice, cumin, sea salt, white pepper and chili powder. Pulse until coarsely chopped. Add water, ground flax seeds and rice flour. Using hands, mold into golf ball sized balls. Place balls on a nonstick baking sheet. Bake for 20-25 minutes or until golden brown.

Remove from oven and serve warm with pesto.

Place kale and scallions in a food processor and pulse until chopped. Add cashews, nutritional yeast, rice milk and garlic, then pulse again to combine. Slowly add sea salt, lemon juice, oil and chili powder. Continue pulsing until smooth.