Sunflower seed falafel

Ingredients

For 24 falafels

• 180 g cashew nuts
• 200 g sunflower seeds
• 20 g dehydrated kombu
• 1 tablespoon(s) of sesame puree
• 1 clove of garlic, peeled
• 1 small onion

• juice of 1 lemon

• 1 teaspoon(s) of cumin powder
• 1 teaspoon(s) of parsley powder
• 100 g soy yogurt
• 1 tablespoon(s) of sesame puree
• 1 handful of mint leaves
• 2 drop(s) of lemon essential oil
• 1 teaspoon(s) of sesame seeds

• salt pepper

Preparation

1. Soak the cashew nuts and sunflower seeds in a bowl of water overnight (4 hours minimum). The next day, rinse them and drain them.

2. Place the cashews, sunflower seeds, dehydrated kombu, 1 tbsp. tablespoons of sesame puree, garlic, peeled and chopped onion, lemon juice, cumin, parsley and 1 pinch of pepper in a food processor fitted with an S-shaped blade. Mix until you obtain

3. Form balls of this dough by hand the size of a ping-pong ball.

4. Place the falafels in a traditional oven at 45°C and leave to dry for 6 hours, until they are firm on the outside and tender on the inside.

5. Prepare the sauce by mixing the yogurt, 1 tbsp. tablespoons of sesame puree, mint leaves, lemon essential oil, sesame seeds. Add salt and pepper.

6. Serve the falafels cold, accompanied by the sauce and a salad or well-seasoned quinoa.