Sunflower seed falafel


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


  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.

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