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Vegan Taco Falafel Balls with Kale Cashew Pesto

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    Source: www.mixingbowl.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 (16 oz. can) chickpeas, drained and rinsed •

    2. 1 large sweet onion, roughly chopped •

    3. 3 cloves garlic •

    4. 1/4 cup golden raisins •

    5. 1/3 cup fresh parsley, roughly chopped •

    6. 1 Tbsp. lime zest •

    7. 2 Tbsp. lime juice •

    8. 1 1/2 Tbsp. cumin seeds, toasted •

    9. 3/4 teaspoon sea salt •

    10. 1/2 teaspoon freshly ground white pepper •

    11. 1/4 teaspoon chili powder •

    12. 1 tsp. water •

    13. 1 Tbsp. rice flour •

    14. 2 Tbsp. ground flax seeds •

    15. 6 Corn soft taco shells Kale Cashew Pesto

    16. 2 cups kale, steamed and roughly chopped

    17. 1/4 cup scallions, chopped

    18. 1/2 cup cashews, toasted

    19. 2 cloves garlic, roasted

    20. 1/2 teaspoon sea salt

    21. 2 tablespoons lemon juice

    22. 1 teaspoon olive oil

    23. 1 teaspoon chili powder

    Instructions Jump to Ingredients ↑

    1. : 1. Preheat oven to 400 degrees F.

    2. In a small skillet over medium heat to toast cumin seeds. Toast until golden brown, approximately 3 minutes.

    3. In a food processor combine chickpeas, onion, garlic, raisins, 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.

    4. Place falafel balls on a nonstick baking sheet. Bake for 20-25 minutes or until golden brown.

    5. Remove from oven and serve warm in a taco shell with Kale Cashew Pesto (below). Pesto Ingredients 1. Place kale and scallions in food processor and pulse until chopped 2. Add cashews and garlic, pulse again to combine 3. Slowly add sea salt, lemon juice, oil and chili powder 4. Continue pulsing until smooth 5. Serve atop falafel balls inside tacos.

    6. Enjoy!

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