Falafel recipe


This baked falafel recipe has all the wonderful flavour of regular falafel minus the deep frying.

Ingredients (makes about 20 servings):

  • 1 cup cashew nuts
  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • 1/3 cup sesame seeds (to be added after blending)
  • 2 finely grated carrots
  • 1 chopped onion
  • 2 cloves of garlic
  • 2TBS fresh lemon juice
  • 2 ½ TBS fresh chopped parsley
  • 1TBS olive oil
  • ½ tbsp. of cumin
  • 2TBS pistachio flour
  • ¼ tbsp. sea salt


First, start by soaking in water overnight or for at least two hours, all the seeds and the cashew nuts.  In a food processor grind the soaked seeds, cashew nuts until finely ground and put it aside into a large mixing bowl. Next, add in the food processor the rest of the ingredients and blend. Put all ingredients into the large bowl and mix well with your hands. The final result should be sticky, but solid enough to be mushed to a ball shape. Shape the mixture into golf sized balls and bake for 35 minutes. They should be crispy on the outside but still a little soft on the inside. Serve with salad or in a pita bread sandwich with tahini and veggies or on a platter with some humus.Enjoy!

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