This Sunflower Seed Falafel is a delicious twist on the classic Mediterranean dish! It's plant-based, packed with nutritious veggies, and baked instead of fried for easy at-home preparation.
2 cups sunflower seeds, preferably sprouted and dehydrated
1 cup carrots, chopped
¼ cup onion, chopped
½ cup zucchini, grated
Big handful of parsley, chopped
Big handful of cilantro, chopped
¼ cup flax seeds, ground
2 tablespoon tahini
3 tablespoons lemon juice
½ teaspoon garlic powder
½ teaspoon onion powder
5 teaspoons cumin
1 teaspoon salt
1 teaspoon pepper
¾ cup Water
Note: If your grated zucchini is releasing water, reduce the added water from
¾ cup to ½ cup. Add more as necessary.
Seasoned Hemp Seeds Ingredients:
½ cup hemp seeds
1 tablespoons crushed pepper flakes, more for a spicier kick
½ teaspoon salt
Pre-heat the oven to 350° F
In a food processor, mix all the Falafel ingredients together except the water. When the mixture is well combined, add the water and pulse until fully incorporated. The resulting mixture should hold together when you pinch it.
Prepare the Seasoned Hemp Seeds by mixing together all 3 ingredients in a bowl.
Scoop the Falafel mixture using a tablespoon, and form into balls. Roll each ball in the Seasoned Hemp Seeds to coat.
Place the Falafel balls on a baking sheet and roast in your preheated oven for 15-20 minutes (until just golden brown).
Serve with hummus, tahini or your other favorite dipping sauces.