Vego Saffron Falafel

For this recipe I headed over to Green Kitchen Stories for dinner inspiration. You know, those nights when you are still full from grazing continuously throughout the day, but you gotta feed everyone and you probably should end your day off with some raw awesomeness that isn’t too heavy. That was me, yesterday.

I have always wanted to try these saffron falafels as I have never used saffron before in my meals. To me, it has always been one of those ‘exotic’ ingredients for sophisticated meals (if you read this you will see what level of sophisticated cooking I used to do!). All the recipes that I have cooked from Green Kitchen Stories have been beautiful to eat, so I figured I wasn’t running a risk here.  The meal is gluten-free, sugar-free and if you leave out the yoghurt in the Tahini dressing, it can be dairy-free too! I made it and to tell you the truth, I must have done something wrong. The falafel balls were not very flavoursome…next time I will add a bit of curry powder, which will be perfect. The texture is awesome, the salad is divine, the greek yogurt I added on top kicked it off, but the balls lacked something.

Vego Saffron Falafel

  • ½ cup sunflower seeds
  • 2 cups canned chickpeas, rinsed, drained
  • 1 small onion, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 3 Tbsp. olive oil
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. almond flour (instead of GKS buckwheat flour)
  • 1 tsp. baking powder
  • ¼ tsp. saffron threads
  • next time I will add curry powder

Tahini dressing and assembly

  • 4 Tbsp. tahini (sesame seed paste)
  • 4 Tbsp. fresh orange juice (made in the Thermomix using one orange)
  • 1 garlic clove, minced
  • 1 red cabbage, cored
  • 1 cup salad greens
  • 2–3 Tbsp. plain yogurt

Making the falafel: Preheat oven to 375°. Line a baking sheet with parchment paper. Pulse sunflower seeds in a food processor for about 30 seconds. Add chickpeas and pulse 1 minute longer. Add onion and remaining ingredients and pulse, occasionally scraping down sides of work bowl, until mixture is slightly coarse and well combined. Using your hands, form 24 small round falafels and place on prepared sheet. Bake, turning every 5 minutes, until falafels are evenly brown, about 15 minutes.

Making Tahini dressing: Using a fork, beat tahini, orange juice, and garlic in a bowl until creamy dressing forms. Set aside.

Assembling: Gently separate leaves from cabbage; rinse and pat dry. Place 2 falafels in the center of a cabbage leaf. Top with a few greens; spoon a little dressing and yogurt over. Fold each side of leaf in toward center, about 1”–2”, then fold the end closer to you over the filling and tuck it under the falafels. Tie with kitchen twine to hold together.

The verdict? Another fresh, crunchy, summery dinner with all the flavours blending in beautifully together. I will definitely be making this again…with curry powder!

– Love Treens

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Comments
4 Responses to “Vego Saffron Falafel”
  1. Trina White says:

    Well done Treens. I have never made a falafel before. Awesome idea for tonight’s dinner. Looks great. Thanks. Trina x

    • It’s a pleasure! Hope you enjoy it. We are eating the rest of the falafel balls today for lunch with a salad. The recipe makes quite a few. Let us know how you go with the falafel flavour. x

  2. Leteisha says:

    I will give this one a go this week for tea sounds good!

  3. Shara says:

    I have all the ingredients for the falafel in the cupboard, definitely going to try this week, I have made them once before and they were not a hit!! but that was using a falafel mix.

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