Falafel is one of our favorite ways to add a satisfying plant-based protein to our salads. But it's Edgar's creamy minty cashew sauce that really drew us in to this beautiful dinner salad.
This recipe is featured in our Vegan Weekly Meal Planner here!
2 cans of garbanzo (chickpeas) beans, drained and rinsed
½ cup of oat flour
2 tbsp of chia seeds
½ a cup of chopped parsley
1 cup of shredded carrots
2 tbsp of nutritional yeast
4 garlic cloves
3 tbsp of onion powder
½ a tsp of pink Himalayan salt or to taste
1 tbsp of tahini
1 tbsp of lemon juice
1 thumb of turmeric (optional)
2 tsp of black pepper
Minty Cashew Sauce
1 cup of cashews, soaked for 24 hours (or at least 1 hour)
1 tbsp of fresh ground dill seed (optional)
1 tsp of fresh ground mustard seed (optional)
3 tbsp of lemon juice
¼ of a cup of mint, chopped
1/4 of a cup of parsley, chopped
½ cup of water
1 garlic clove
¼ of tsp of pink Himalayan salt .
Drain cashews and add them to a blender. Add all sauce ingredients except the mint and parsley and blend until smooth. Once smooth, add herbs and pulse for a few seconds until combined. This will last in the fridge for 4 days.
Preheat the oven for 350˚ F. Soak your chia seed with 4 tbsp of water, mix and let it sit for 5 minutes.
Then add all the falafel ingredients and process them with a high-speed blender or a food processor until well conbined. You want the consitency to be slightly chunky; taking care not to over process the chickpeas.
Use an ice cream scooper to measure the same sized falafels. Lay parchment paper on a baking a sheet, bake the falafels for about 30 minutes, or until crisp and golden brown.
Serve with desired toppings, cashew sauce, and enjoy!