Vegan Falafel Balls With Kale Cashew Pesto

• Vegan Falafel Balls Ingredients
• t (16 oz. can) chickpeas, drained and rinsed
• t large sweet onion, roughly chopped
• t cloves garlic
• t/3 cup fresh parsley, roughly chopped
• t Tbsp. lime zest
• t Tbsp. lime juice
• t 1/2 Tbsp. cumin seeds, toasted
• t/4 teaspoon sea salt
• t/2 teaspoon freshly ground white pepper
• t/4 teaspoon chili powder
• t tsp. water
• t Tbsp. rice flour
• t Tbsp. ground flax seeds
• Kale Cashew Pesto
• Ingredients
• 2 cups kale, steamed and roughly chopped
• 1/4 cup scallions, chopped
• 1/2 cup cashews, toasted
• 2 cloves garlic, roasted
• 1/2 teaspoon sea salt
• 2 tablespoons lemon juice
• 1 teaspoon olive oil
• 1 teaspoon chili powder

1. Falafel Directions
2. 1.treheat oven to 400 degrees F.
3. 2.tn a small skillet over medium heat to toast cumin seeds. Toast until golden brown, approximately 3 minutes.
4. 3.tn a food processor combine chickpeas, onion, garlic, parsley, lemon zest, lemon juice, cumin, sea salt, white pepper and chili powder; pulse process until coarsely chopped. Add water, ground flax seeds and rice flour. Using your hands, mold into golf-sized balls.
5. 4.tlace falafel balls on a nonstick baking sheet. Bake for 20-25 minutes or until golden brown.
6. 5.temove from oven and serve warm with Kale Cashew Pesto (below).
7. Kale Cashew Pesto
8. Directions
9. 2 cups kale, steamed and roughly chopped
10. 1/4 cup scallions, chopped
11. 1/2 cup cashews, toasted
12. 2 cloves garlic, roasted
13. 1/2 teaspoon sea salt
14. 2 tablespoons lemon juice
15. 1 teaspoon olive oil
16. 1 teaspoon chili powder
17. 1.tlace kale and scallions in food processor and pulse until chopped
18. 2.tdd cashews and garlic, pulse again to combine
19. 3.tlowly add sea salt, lemon juice, oil and chili powder
20. 4.tontinue pulsing until smooth. Serve with falafel. Enjoy!

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Taken from www.epicurious.com/recipes/member/views/vegan-falafel-balls-with-kale-cashew-pesto-50107496 (may not work)