Baked Pea Falafel with Sesame Rice Balls

• Vegan
• Gluten free

• Produce

  • 2 Garlic cloves
  • 1 Juiced lemon (about 2 tablespoons
  • 3 tbsp Parsley, fresh
  • 2 cups Peas, cooked
  • 1/3 cup Red onion

• Canned Goods

  • 1 Vegetable stock as the liquid

• Condiments

  • 2 tbsp Tahini

• Pasta & Grains

  • 2 cups Forbidden or wild rice, black

• Baking & Spices

  • 1 tsp Baking powder
  • 1 Black pepper, fresh ground
  • 1 tbsp Brown rice flour
  • 1 tsp Chili powder
  • 1 tsp Sea salt
  • 1/4 cup White and black sesame seeds

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground
  • 1/2 cup Sunflower seeds, raw

Found on nutritionstripped.com

Description

Ingredients

• For the Baked Pea Falafel:
• 2 cups cooked peas
• ½ cup raw sunflower seeds, shelled
• ⅓ cup red onion, chopped
• 3 tablespoons of each fresh chopped parsley, cilantro, mint
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 2 tablespoons tahini
• 1 juiced lemon (about 2 tablespoons)
• 1 tablespoon brown rice flour
• 1 teaspoon baking powder
• 1 teaspoon chili powder
• 1 teaspoon cumin, ground
• 1 teaspoon sea salt
• fresh ground black pepper
• For the Sesame Rice Balls:
• 2 cups black forbidden or wild rice
• ¼ cup white and black sesame seeds, mixed together
• Vegetable stock as the liquid
• Garnish/bowl options: steamed greens (like collard, kale, spinach, etc.), steamed veggies like carrots, zucchini squash, with avocado, a drizzle of tahini, splash of nama shoyu, etc.

Directions

• For the Baked Pea Falafel:
• Preheat oven to 375° F.
• Pulse sunflower seeds in a blender or a food processor for about 30 seconds or until theyre roughly chopped. Add peas and pulse 1 minute.
• You may need to scrape down the sides of the bowl. Keeping pulsing until the mixture is slightly coarse and well combined.
• Transfer into a mixing bowl and add all remaining ingredients (chopped herbs, spices, flour, baking powder) and stir until combined into a dough.
• Using your hands, form 18 small round falafels and place on a lined baking sheet (I use parchment paper).
• Bake at 375 degrees F, turning each falafel halfway through baking until all falafels are evenly golden brown. This takes about 25-30 minutes total.
• If keeping for later, store them in an airtight glass container for up to 1 week. Reheat by popping into the oven or toaster oven until heated through and crisp again.
• For the Sesame Rice Balls:
• Cook the wild rice to package instructions using vegetable stock instead of water. Let the rice slightly cool off before handling, then take about ¼ cup of the rice and firmly press in the palm of your hands forming a ball. You can use a bit of water on your hands to help it stick.
• Combine black and white sesame seeds in a bowl and roll each ball into the black and white sesame seeds, repeating with all the rice making a total of 8 rice balls.
• To serve, place falafel and rice balls into a bowl of your favorite steamed greens (like collard, kale, spinach, etc.), steamed veggies like carrots, zucchini squash, with avocado, a drizzle of tahini or cashew cream, a splash of nama shoyu, etc.