Ingredients Jump to Instructions ↓

  1. 1 1/2 tbsp cumin seeds, toasted

  2. 1 16 oz can chickpeas, drained and rinsed

  3. 2 cups brown rice, cooked

  4. 1 cup sliced fresh strawberries

  5. 1 large sweet onion, roughly chopped

  6. 3 cloves garlic

  7. 1/3 cup roughly chopped fresh parsley

  8. 1 tbsp lime zest

  9. 2 tbsp lime juice

  10. 3/4 teaspoon sea salt

  11. 1/2 teaspoon freshly ground white pepper

  12. 1/4 teaspoon chili powder

  13. 1 tsp water

  14. 2 tbsp ground flax seeds

  15. 1 tbsp rice flour

  16. 2 cups kale, steamed and roughly chopped

  17. 1/4 cup chopped scallions

  18. 1/2 cup cashews, toasted

  19. 1/2 cup sliced fresh strawberries

  20. 2 cloves garlic, roasted

  21. 1/2 teaspoon sea salt

  22. 2 tablespoons lemon juice

  23. 1 teaspoon olive oil

  24. 1 teaspoon chili powder

Instructions Jump to Ingredients ↑

  1. For the falafel, preheat oven to 400 degrees. In a small skillet, over medium heat, toast cumin seeds. Toast until golden brown, about 3 minutes. In a food processor, combine the chickpeas, brown rice, strawberries, onion, garlic, parsley, lime zest and juice, cumin, sea salt, white pepper, and chili powder, then pulse process until coarsely chopped. Add water, ground flax seeds, and rice flour. Using hands, mold into golf ball sized balls. Place falafel balls on a nonstick baking sheet. Bake for 20-25 minutes or until golden brown. Remove from oven and serve warm with the homemade kale cashew pesto. To prepare the kale cashew pesto, place the kale and scallions in a food processor and pulse until chopped. Add the cashews, strawberries, and garlic, then pulse again to combine. Slowly add the sea salt, lemon juice, oil, and chili powder. Continue pulsing until smooth.


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