The Sprouted Blog
(GF +V + SF)
Falafel is one of the most easy, delicious things to make for either lunch, dinner, or as a snack. Chickpeas are packed with fibre and protein, making it a great addition to a vegetarian or vegan diet (or any diet!). The avocado mint sauce gives a fresh, cooling flavour to the savoury falafel, and its creamy consistency is to die for. Adding Sprouted Flaxseed Powder to the falafel helps to bind the ingredients, while packing a punch of nutritional benefits. This recipe can also be adapted to make patties for a vegan burger, or smaller, round ‘meatballs’. I hope you enjoy these as much as I do!
- 1 15.5oz. can chickpeas, drained
- 1/4c. red onion, diced
- 1/4c. white onion, diced
- 5 basil leaves, chopped
- 1/4c. cilantro (parsley would also work, depending on what you like), diced
- 1/8tsp. each: paprika, ground parsley, sea salt, cumin
- 1/8tsp. baking soda
- 3 garlic cloves
- 1/4-1/2c. fresh kale, chopped
- 1T. Sprouted Flaxseed powder
- 2Tsp. lemon juice
- 1Tsp. lemon zest
Add all ingredients to a food processor and mix for about 20-30sec.
Place on baking sheet lined with parchment paper. Drizzle with olive oil.
Bake at 350C for 20-30 minutes, until golden and lightly crispy.
For the sauce:
- 4T. Tahini
- 10 fresh mint leaves (or more)
- 2T. Avocado
- Juice of ½ lemon
- 1tsp. Sprouted Broccoli Seed Powder
- 1 T. cold water (if needed, or more, depending on desired consistency)
Blend all ingredients together, and drizzle on top of falafel.
Serve falafel as a main dish with pita, as a side, or in a salad. Munch on them during the day (makes a great afternoon snack!) to keep energy up and blood sugar steady. Refrigerate for 3-4 days, or freeze.