• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Fitchen
  • The Fitchen
  • Recipes
    • Meal Prep
    • Mains
    • Vegan
    • Snacks
    • Gluten Free
    • Sides
    • Salads
    • Dessert
    • Soup
    • Appetizers
  • Lifestyle
    • Travel
    • Home
    • DIY
    • Snack History
    • How to Start a Food Blog
  • Sports
    • MMA
    • Boxing
  • About
    • Contact
    • Work with us
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Appetizers
  • Sides
  • Snacks
  • Vegan
  • Gluten Free
  • Mains
  • Main Menu
  • Breakfast
  • Dessert
×

Basil Cashew Falafels

July 7, 2013 by thefitchen Leave a Comment

Share

Pin1
Tweet
Share
Email
Print

Basil Cashew Falafels [Gluten-Free, Vegan, Dairy-Free]

Falafel stands may be a dime a dozen in New York City, but we’ve only tried falafels once. To be honest, we weren’t that impressed by them. The bland flavor and ambiguous ingredients were enough to keep us away. We gave them a second chance at home over the weekend and enjoyed them much more. The herbs and other ingredients blend to create a mouthwatering mixture of flavors.

Prep time: 35 minutes
Total time: 50 minutes

INGREDIENTS [makes +/- 20 falafels]

1 c. raw cashews
2 c. chickpeas [canned, drained, and rinsed]
2 garlic cloves
1 Tbsp. buckwheat flour
½ of a medium sweet white onion
½ c. fresh basil
½ c. fresh Italian parsley
3 Tbsp. cold pressed olive oil
1 tsp. baking soda
1 tsp. cumin
½ tsp. sea salt

INGREDIENTS FOR SALSA

1 ½ c. grape tomatoes [diced]
1 jalapeño [chopped]
1 garlic clove
2 Tbsp. cold pressed olive oil
1 Tbsp. oregano
pinch of sea salt
pinch of fresh black pepper

INGREDIENTS FOR HORSERADISH SAUCE

½ c. vegannaise
5 Tbsp. freshly grated horseradish root
½ tsp. sea salt
½ tsp. fresh black pepper
½ tsp. white wine vinegar

Grate 5 tablespoons of fresh horseradish and add it to a medium bowl. Add veganaise and vinegar and stir to combine. Refrigerate to allow the flavors to intensify.

Basil Cashew Falafels Knife Tomatoes Basil Cashew Falafels Bowl Finger Horseradish Grater and Bowl

Preheat the oven to 375° and line a baking sheet with parchment.

Pulse the herbs in the food processor then add the remaining falafel ingredients and process until a smooth mixture forms.

Basil Cashew Falafels Mixer

Basil Cashew Falafels Mix Bowl

Form the mixture into falafel-sized balls [about the size of a golf ball]. A cookie dough or ice cream scoop works great as a reference. Just scoop and roll the mixture into a round-ish shape, then place on the pan. When you’re all out of falafel mixture, pop them into the oven. Bake for 8 minutes on one side then gently flip them and bake for 8 more.

Basil Cashew Falafels Mix Bowl Tomatoes

Tray of Basil Cashew Falafels

While the falafels are baking, get started on the salsa. Slice grape tomatoes into small slivers and dump them into to a medium bowl. Add finely chopped jalapeno, olive oil, and vinegar and mix it all together.

Tomatoes Bowl Chopping Board Tomatoes Bowl Knife

Once the falafels finish baking, allow them to cool before putting them into the wrap. Place 3-6 balls on the leaf, depending on the size of the leaf. Top with horseradish cream, then salsa, then carefully fold up the ends of the leaf and roll it into a rough burrito-esque shape. Enjoy the flavor explosion.

Baked Basil Cashew Falafels

We wrapped ours in chard leaves but if you require a more authentic falafel experience, go for a gluten-free pita instead. They’re also pretty delicious all by themselves, if you’re into that kind of thing.

Basil Cashew Falafels Tomatoes in Bowl Basil Cashew Falafels Adding Tomatoes Spoon

Don’t skip out on the sauce for this recipe. It’s Clark’s own creation and it’s flat-out mind-blowing. Fresh, hot, and flavorful - it highlights every ingredient in the falafels. It’s also a great way to clear the sinuses.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Basil Cashew Falafels


  • Author: The Fitchen
  • Total Time: 35 minutes
  • Yield: 20 1x
Print Recipe
Pin Recipe

Description

[Gluten-Free, Vegan, Dairy-Free


Ingredients

Scale

For Falafels

  • 1 c. raw cashews
  • 2 c. chickpeas [canned, drained, and rinsed]
  • 2 garlic cloves
  • 1 Tbsp. buckwheat flour
  • ½ of a medium sweet white onion
  • ½ c. fresh basil
  • ½ c. fresh Italian parsley
  • 3 Tbsp. cold pressed olive oil
  • 1 tsp. baking soda
  • 1 tsp. cumin
  • ½ tsp. sea salt

For Salsa

  • 1 ½ c. grape tomatoes [diced]
  • 1 jalapeño [chopped]
  • 1 garlic clove
  • 2 Tbsp. cold pressed olive oil
  • 1 Tbsp. oregano
  • pinch of sea salt
  • pinch of fresh black pepper

For Horseradish Sauce

  • ½ c. vegannaise
  • 5 Tbsp. freshly grated horseradish root
  • ½ tsp. sea salt
  • ½ tsp. fresh black pepper
  • ½ tsp. white wine vinegar

Instructions

  1. 1. Grate 5 tablespoons of fresh horseradish and add it to a medium bowl. Add veganaise and vinegar and stir to combine. Refrigerate to allow the flavors to intensify.
  2. 2. Preheat the oven to 375° and line a baking sheet with parchment.
  3. 3. Pulse the herbs in the food processor then add the remaining falafel ingredients and process until a smooth mixture forms.
  4. 4. Form the mixture into falafel-sized balls [about the size of a golf ball]. A cookie dough or ice cream scoop works great as a reference. Just scoop and roll the mixture into a round-ish shape, then place on the pan. When you’re all out of falafel mixture, pop them into the oven. Bake for 8 minutes on one side then gently flip them and bake for 8 more.
  5. 5. While the falafels are baking, get started on the salsa. Slice grape tomatoes into small slivers and dump them into to a medium bowl. Add finely chopped jalapeno, olive oil, and vinegar and mix it all together.
  6. 6. Once the falafels finish baking, allow them to cool before putting them into the wrap. Place 3-6 balls on the leaf, depending on the size of the leaf. Top with horseradish cream, then salsa, then carefully fold up the ends of the leaf and roll it into a rough burrito-esque shape. Enjoy the flavor explosion.

Notes

  • Makes +/- 20 falafels
  • Prep Time: 35

Nutrition

  • Calories: 3020
  • Sugar: 66
  • Sodium: 4154
  • Fat: 157
  • Saturated Fat: 25
  • Unsaturated Fat: 122
  • Trans Fat: 0
  • Carbohydrates: 327
  • Protein: 106
  • Cholesterol: 0

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Basil Cashew Falafels


  • Author: The Fitchen
  • Total Time: 35 minutes
  • Yield: 20 1x
Print Recipe
Pin Recipe

Description

[Gluten-Free, Vegan, Dairy-Free


Ingredients

Scale

For Falafels

  • 1 c. raw cashews
  • 2 c. chickpeas [canned, drained, and rinsed]
  • 2 garlic cloves
  • 1 Tbsp. buckwheat flour
  • ½ of a medium sweet white onion
  • ½ c. fresh basil
  • ½ c. fresh Italian parsley
  • 3 Tbsp. cold pressed olive oil
  • 1 tsp. baking soda
  • 1 tsp. cumin
  • ½ tsp. sea salt

For Salsa

  • 1 ½ c. grape tomatoes [diced]
  • 1 jalapeño [chopped]
  • 1 garlic clove
  • 2 Tbsp. cold pressed olive oil
  • 1 Tbsp. oregano
  • pinch of sea salt
  • pinch of fresh black pepper

For Horseradish Sauce

  • ½ c. vegannaise
  • 5 Tbsp. freshly grated horseradish root
  • ½ tsp. sea salt
  • ½ tsp. fresh black pepper
  • ½ tsp. white wine vinegar

Instructions

  1. Grate 5 tablespoons of fresh horseradish and add it to a medium bowl. Add veganaise and vinegar and stir to combine. Refrigerate to allow the flavors to intensify.
  2. Preheat the oven to 375° and line a baking sheet with parchment.
  3. Pulse the herbs in the food processor then add the remaining falafel ingredients and process until a smooth mixture forms.
  4. Form the mixture into falafel-sized balls [about the size of a golf ball]. A cookie dough or ice cream scoop works great as a reference. Just scoop and roll the mixture into a round-ish shape, then place on the pan. When you’re all out of falafel mixture, pop them into the oven. Bake for 8 minutes on one side then gently flip them and bake for 8 more.
  5. While the falafels are baking, get started on the salsa. Slice grape tomatoes into small slivers and dump them into to a medium bowl. Add finely chopped jalapeno, olive oil, and vinegar and mix it all together.
  6. Once the falafels finish baking, allow them to cool before putting them into the wrap. Place 3-6 balls on the leaf, depending on the size of the leaf. Top with horseradish cream, then salsa, then carefully fold up the ends of the leaf and roll it into a rough burrito-esque shape. Enjoy the flavor explosion.

Notes

Makes +/- 20 falafels

  • Prep Time: 35 mins

Nutrition

  • Calories: 3020
  • Sugar: 66g
  • Sodium: 4154mg
  • Fat: 157g
  • Saturated Fat: 25g
  • Unsaturated Fat: 122g
  • Carbohydrates: 327g
  • Fiber: 85g
  • Protein: 106g

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

« Cucumber Watermelon Sandwiches
Raw Chocolate Peanut Butter Tart »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Popular Posts

Sweet and Spicy Baked Cauliflower

Overnight Slow Cooker Oatmeal – Cinnamon Apple

Sweet Potato Hash Browns

Gluten Free Potstickers

Israeli Couscous with Spinach and Mushrooms

No Bake Gluten Free and Vegan Protein Bars

The Fitchen - Copyright 2012 - 2021