[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
1/2 of a medium sweet white onion
1/2 c. fresh basil
1/2 c. fresh Italian parsley
3 Tbsp. cold pressed olive oil
1 tsp. baking soda
1 tsp. cumin
1/2 tsp. sea salt
INGREDIENTS FOR SALSA
1 1/2 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
1/2 c. vegannaise
5 Tbsp. freshly grated horseradish root
1/2 tsp. sea salt
1/2 tsp. fresh black pepper
1/2 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.
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.
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.
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.
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.
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.
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.
How to Make Basil Cashew Falafels
Ingredients
Method
- 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
Ingredients
Method
- 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.
- 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.
- 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.
- 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.
- 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.
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