Recipe by Nutritionist, Liv Kaplan
Who doesn’t love a falafel! These little goodies are the perfect addition to your next nourish bowl... Pair with a big dollop of hummus, some avocado and a heap of veggies for a seriously nutritious lunch.
Makes: 12 falafels
Dietary: vegan, gluten-free, dairy-free, egg-free, grain-free
1 cup walnuts
1⁄2 cup coriander, fresh
1⁄2 cup parsley, fresh
1 teaspoon cumin, ground
1 teaspoon coriander, ground
2 clove garlic, crushed
1⁄2 cup Hemple Hemp Seed Protein
1 tablespoon chia seeds
100g sweet potato, grated, about 1⁄2 a medium sweet potato 2 tablespoon tahini
1⁄4 cup sesame seeds, for rolling
Preheat the oven to 150°C.
Add walnuts to a food processor and pulse a couple of times, be careful not to overdo it, chunks are totally fine.
Add in the remaining ingredients excluding the sesame seeds and pulse until combined.
It doesn’t need to be a paste, chunky is better. It may seem a little crumbly but will come together when you form into falafel balls.
Using your hands, shape into falafel balls, roll in sesame seeds and place on a baking tray. Bake in the oven for 25–30 minutes. Leave to cool before serving. Store in the fridge in an airtight container for up to 3 days.
This recipe can be done without a food processor, simply chop the walnuts and herbs finely and combine all ingredients by hand.