Sunflower Seed Falafels on a Salad
I made a new recipe yesterday while Isaac was taking a nap – Falafel made from sunflower seeds rather than garbanzo beans. I found it online, here, and was really excited to try it because I had a bunch of leftover sunflower seeds that I wasn’t sure how I was going to use. This recipe can be raw if you have a dehydrator, but since I don’t I just baked them in the oven. They were super good, I was impressed!
The main ingredient is soaked sunflower seeds. It’s seasoned with lemon juice, tahini, garlic, onion, parsley, and cumin. You blend everything up in the food processor until it is the consistency of chunky peanut butter. I love my food processor!
You spoon dollops onto your baking sheet
…and sprinkle the tops with paprika. I didn’t have any paprika so I used cayenne pepper – I like spicy food.
I baked them for 25 minutes @ 350 degrees, and then I ate them on top of a salad. Delicious! Jamie though they’d be good in a pita, just like regular falafel, but I think they’re best with a salad.
Also, I ate oatmeal for breakfast yesterday while Isaac sat in his vibrating chair on the table next to me. I was kind of leaning over my bowl to eat the oatmeal when I glanced up and noticed Isaac was leaning waaaaaay over his chair to get as close as possible to me and the oatmeal. When I looked up his face was literally like 2 inches from my face. He thinks everything I do is very interesting!