Baked Falafel With Kale Cashew Pesto
Submitted by: TheHealthyapple (see all recipes)
- Servings: 24
Ingredients:
| 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 |
Directions:
Falafel:
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.
Trending Food
