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Baked Falafels With Tahini-Cashew Sauce [Vegan]

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These oven-baked falafels are paired with a creamy tahini-cashew sauce that perfectly compliments their flavor. Serve them with a fresh side salad and crispy sweet potato fries!

Baked Falafels With Tahini-Cashew Sauce [Vegan]

This Recipe is :

Vegan

Ingredients

For the Falafels:

  • 2 1/2 cups cooked chickpeas
  • 1/4 cup chopped onion
  • 1 large garlic
  • 1 tablespoon cilantro
  • Zest of 1 lemon
  • 1 large carrot, peeled and chopped
  • 1/4 cup chopped cilantro or parsley
  • Sea salt, to taste
  • 1 teaspoon cumin
  • 3-4 tablespoons chickpea flour

For the Tahini-Cashew Sauce:

  • 4 tablespoons tahini
  • 1/3 cup soaked raw cashews
  • Water, as needed
  • Sea salt, to taste
  • Finely chopped cilantro
  • 1 garlic clove, minced

For the Salad:

  • Mixed lettuce
  • Avocado
  • Tomatoes
  • Cucumber
  • Whole grain pita bread (optional)

Preparation

To Make the Falafels:

  1. 1. Preheat oven to 392ºF.
  2. 2. Place all ingredients in food processor, except for chickpeas. Process until everything is finely chopped and add the chickpeas until you have a smooth but chunky mixture. If it looks a little dry, add 1-2 tablespoons of water, as needed.
  3. 3. Shape the dough with your hands making small balls and bake in a pan with waxed paper or silicone mat for 20 minutes. Turn it over and continue baking 10-15 minutes, until golden.

To Make the Tahini-Cashew Sauce:

  1. 4. Mix all tahini sauce ingredients except cilantro on a high-speed blender until smooth, adding water as needed until smooth and creamy. Mix by hand with cilantro and serve.

To Serve:

  1. 5. Serve falafels over pita bread, lettuce, veggies of choice, and sweet potato fries. Top with tahini sauce.

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AUTHOR & RECIPE DETAILS


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Easy raw vegan desserts with the occasional Mediterranean-inspired lunch. Priscilla is a certified health and detox coach from the Institute of Integrative Nutrition and holistic nutrition student at Pacific Rim College. She has a certificate in Plant-Based Nutrition from Cornell University and certified in raw cuisine from Matthew Kenney Academy. She shares her passion for health through her different social media Gastrawnomica, where her followers can learn more plant based recipes, nutrition tips and detoxification practices. She also works with clients all over the world as a holistic nutrition consultant and detoxification expert.


Priscilla is a certified health and detox coach from the Institute of Integrative Nutrition and holistic nutrition student at Pacific Rim College. She has a certificate in Plant-Based Nutrition from Cornell University and is certified in raw cuisine from Matthew Kenney Academy. She shares her passion for health on her different social media Gastrawnomica, where people can learn more plant based recipes, nutrition tips and detoxification practices.

 

 



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38 comments on “Baked Falafels With Tahini-Cashew Sauce [Vegan]”

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Lisa Freeman-Conner
1 Years Ago

ComplEments. Otherwise the sauce is saying to the falafel "you sure look beautiful today!"


Reply
Falafel 1818 Vegetarian and more.
1 Years Ago

#falafel1818


Reply
Beth Gudgeon
1 Years Ago

Geoff x


Reply
Ingra Cocharski
1 Years Ago

João Vitório Callegari


Reply
Aimee Leigh
1 Years Ago

Lori Shand


Reply
Jay LoPresti
1 Years Ago

Just shoot me now


Reply
Martina Grech
1 Years Ago

Serina Pritchard


Reply
Phoebe Dean
1 Years Ago

Yummmm


Reply
Ina Merritt
1 Years Ago

I want THAT, too!!!


Reply
Gwendolyn Ruffin
1 Years Ago

Omg looks so good


Reply


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