Culture Street

Makes 4—5

Unfortunately, the kebab-shop versions of these popular little plant-based pleasures are full of refined wheat and fried in cheap seed oils. Cook them at home to ensure an array of healthy ingredients in every bite with these sunflower seed and cashew-based delights.

75 g (21/2 oz/1/2 cup) sunflower seeds
80 g (23/4 oz/1/2 cup) cashews
1 tablespoon organic nut butter, softened
2 tablespoons basil leaves, chopped
1/2 teaspoon ground cumin
2 tablespoons freshly squeezed lemon juice
1 teaspoon chopped coriander
(cilantro) leaves
2 tablespoons chopped red
capsicum (pepper)
1 garlic clove, minced
1/4 shallot, chopped
pinch of Celtic sea salt
40 g (11/2 oz/1/4 cup) toasted sesame seeds, for coating
lettuce leaf, to serve

TAHINI DIPPING SAUCE

3 tablespoons tahini
6 drops stevia liquid
2 tablespoons freshly squeezed lemon juice
pinch of Celtic sea salt

Preheat the oven to 220°C (425°F/Gas 7) and line a baking tray with baking paper.

To make the tahini dipping sauce, place all the ingredients in a food processor with 2 tablespoons of filtered water and blend until smooth and creamy.

Place all the falafel ingredients, except the sesame seeds and lettuce, in a food processor and pulse until thoroughly blended.

Use an ice-cream scoop to form round balls. Roll in the sesame seeds, transfer to the baking tray and bake for 20 minutes, or until crispy.

Serve in a lettuce leaf and dress with the tahini dipping sauce.

Recipe and images taken from Eat Clean, Green and Vegetarian by Lee Holmes, published by Murdoch Books, $35.00.

You Might Also Like

Food

Toasty Maple and Pecan Granola

MAKES 10 SERVINGS

On September 16, 2016

Food

Immunity-Boosting Elixir

IMMUNITY-BOOSTING ELIXIR

On September 29, 2016

Food

Buttermilk pancakes with honey and ginger caramelised bananas

If you’re looking for the perfect guilt-free pancake recipe, you’ve just struck pancake gold. These make the perfect healthy start to a lazy Sunday. You’re welcome!

On October 23, 2015
 

Food

Salted Caramel Slice

Our variation of the classic caramel slice has a modern twist — a crunchy polenta base, rich sticky caramel, all finished off with a sprinkling of sea salt flakes.

On September 25, 2015

Food

Greg Wise shares his Thai Fish Curry

 

On May 10, 2013

Food

Smoked Trout Frittata

Fancy a frittata? We have five fabulous options for you from Australian Eggs.

On February 20, 2015
 
Copyright © 2012 - 2020 Culture Street
Contact: info@culturestreet.com.au