Dish

Falafels with Kombu, Cashews, and Sunflower Seeds

Falafels that are crispy on the outside and tender and soft on the inside, served with a creamy, flavorful sauce: the perfect recipe to liven up your appetizers or for a light dinner. Easy to make, they promise a taste experience that’s as surprising as it is enjoyable.

Falafels with Kombu, Cashews, and Sunflower Seeds
15 min
Preparation
360 min
Cooking
375 min
Total
Average
Level
4
Servings

Ingredients for 24 falafels

  • 180 g cashews
  • 200 g of sunflower seeds
  • 20 g of dried kombu
  • 1 tablespoon of sesame paste
  • 1 clove of garlic, peeled
  • 1 small onion
  • The juice of 1 lemon
  • 1 teaspoon ground cumin
  • 1 teaspoon of powdered parsley
  • Ingredients for the sauce: 100 g soy yogurt, 1 tablespoon sesame paste, 1 handful of mint leaves, 2 drops of lemon or sweet mint essential oil, 2 drops of lemon or sweet mint essential oil, 1 teaspoon of sesame seeds, 1 pinch of salt, 1 teaspoon of ground pepper

Preparation

1
Soak the cashews and sunflower seeds in a bowl of water overnight (at least 4 hours). The next day, rinse and drain them.
2
In a food processor fitted with an S-blade, place the cashews, sunflower seeds, dried kombu, sesame paste, garlic, peeled and chopped onion, lemon juice, cumin, parsley, and a pinch of pepper.
3
Blend until the mixture is slightly grainy.
4
Use your hands to shape the dough into balls about the size of a ping-pong ball.
5
Place the falafels in a dehydrator or in a conventional oven set to 45°C and let them dry for 6 hours, until they are firm on the outside and tender on the inside.
6
Prepare the sauce by mixing all the ingredients together with a fork.
7
Serve the falafels cold, with the sauce and a fresh salad or well-seasoned quinoa. Enjoy!