Strawberry Falafel With Kale Cashew
Submitted by: TheHealthyapple (see all recipes)
- Servings: 12
Ingredients:
| 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 |
Directions:
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.
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