Clean and green
Sunflower seed falafel balls. Photo: Lee Holmes
You don’t need to love yoga, kale or horsetail braids to enjoy this vegetarian dish from health hero Lee Holmes’ new book Supercharged Food: Eat Clean Green and Vegetarian.
Ingredients:
75 g (21/2 oz/1/2 cup) sunflower seeds
80 g (23/4 oz/1/2 cup) cashews
1 tablespoon organic nut butter, softened
2 tablespoons basil leaves, chopped
1/2 teaspoon ground cumin
2 tablespoons freshly squeezed lemon juice
1 teaspoon chopped coriander (cilantro) leaves
2 tablespoons chopped red capsicum (pepper)
1 garlic clove, minced
1/4 shallot, chopped pinch of Celtic sea salt
40 g (11/2 oz/1/4 cup) toasted sesame seeds, for coating lettuce leaf, to serve
Tahini dipping sauce:
3 tablespoons tahini
6 drops stevia liquid
2 tablespoons freshly squeezed lemon juice pinch of Celtic sea salt
Preheat the oven to 220°C (425°F/Gas 7) and line a baking tray with baking paper.
To make the tahini dipping sauce, place all the ingredients in a food processor with 2 tablespoons of filtered water and blend until smooth and creamy.
Place all the falafel ingredients, except the sesame seeds and lettuce, in a food processor and pulse until thoroughly blended.
Use an ice-cream scoop to form round balls. Roll in the sesame seeds, transfer to the baking tray and bake for 20 minutes, or until crispy.
Serve in a lettuce leaf and dress with the tahini dipping sauce.
Recipes and images from Supercharged Food, Eat Clean, Green and Vegetarian by Lee Holmes, published by Murdoch Books. Available at dymocks.com.au