plant based | Falafels with Cilantro & Cashew Sauce

INGREDIENTS

Falafels:

2 cups cooked chickpeas

1 tsp ground flax seed

½ yellow onion, chopped

½ cup fresh cilantro, chopped

2 garlic cloves, chopped

1 small carrot, grated (remove liquid)

½ cup chickpea flour

1 tsp cumin powder

½ tsp smoked paprika

1 tsp red pepper flakes

Pinch of Himalayan salt and black

pepper

Avocado oil for frying

Cilantro and Cashew Sauce:

1 cup raw cashews

1/2 cup fresh cilantro

1 garlic clove, peeled

1 small lime, juice

1 avocado

Himalayan salt and black pepper to your taste

½ cup filtered water (add more if consistency is to thick)

Plant based | Soak the cashews in hot water for 30 minutes. Drain, rinse, and set aside. Put all the falafel ingredients in a food processor and pulse 2-5 times until it forms a paste-like consistency, scrape down the sides of the food processor as needed. If you are having issues with binding, add a little more water and pulse a couple of more times. Form the falafels and heat the oil in a non-stick pan. Fry the falafels 2-4 minutes on each side or until golden brown. Put the falafels on a plate covered with paper towels to absorb all the excess oil. Meanwhile add all the cilantro & cashew sauce ingredients in a high speed blender until smooth and creamy. Serve the falafels in a plate with the sauce for dipping. You can also add the falafels into a pita bread with lettuce, slices of tomato, avocado, and drizzle with the cilantro & cashew sauce.