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 serve as a snack with hummus or even as an appetizer with salad. It’s a great way to introduce more seeds into your diet!
- Yield: 24 Servings
- 1 cup (130 g) pumpkin seeds
- 1 cup (130 g) sunflower seeds
- ½ cup (50 g) walnuts
- 5 tablespoons freshly chopped flat-leaf parsley
- 5 dried tomato halves, soaked
- 2 garlic cloves, crushed
- 3 tablespoons olive oil
- 1½ freshly squeezed lemon juice
- 1 teaspoon dried oregano
- sea salt and crushed black pepper
- 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, 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 1 tablespoon of water and mix again.
- Form the mixture into walnut-sized falafel balls and either serve immediately or keep refrigerated before use.