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Strawberry Falafel With Kale Cashew

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Strawberry Falafel with Kale Cashew
2011-02-05 Desserts
5 87

Homemade strawberry falafel is simple to prepare when you are using a blender. The homemade kale, cashew, and strawberry dipping sauce is a great side.

  • Servings: 12


1½ Tbsp Cumin Seeds, toasted
1× 16 oz can Chickpeas, drained and rinsed
2 cups Brown Rice, cooked
1 cup sliced Fresh Strawberries
1 Large Sweet Onion, roughly chopped
3 cloves Garlic
⅓ cup Roughly Chopped Fresh Parsley
1 Tbsp Lime Zest
2 Tbsp Lime Juice
¾ tsp Sea Salt
½ tsp Freshly Ground White Pepper
¼ tsp Chili Powder
1 tsp Water
2 Tbsp Ground Flax Seeds
1 Tbsp Rice Flour
2 cups Kale, steamed and roughly chopped
¼ cup Chopped Scallions
½ cup Cashews, toasted
½ cup sliced Fresh Strawberries
2 cloves Garlic, roasted
½ tsp Sea Salt
2 Tbsp Lemon Juice
1 tsp Olive Oil
1 tsp Chili Powder


For the 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 the chickpeas, brown rice, strawberries, onion, garlic, parsley, lime zest and juice, cumin, sea salt, white pepper, and chili powder, then pulse process until coarsely chopped. Add water, ground flax seeds, and rice flour. Using hands, mold into golf ball sized balls. Place falafel balls on a nonstick baking sheet. Bake for 20-25 minutes or until golden brown.

Remove from oven and serve warm with the homemade kale cashew pesto.

To prepare the kale cashew pesto, place the kale and scallions in a food processor and pulse until chopped. Add the cashews, strawberries, and garlic, then pulse again to combine. Slowly add the sea salt, lemon juice, oil, and chili powder. Continue pulsing until smooth.