Falafel Balls are one of my favorite things to make and I enjoy thinking outside of the box and creating unique flavor combinations.
Southwestern Falafel Balls with Avocado Spread
Southwestern Seasoning Mix
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon dried oregano
1 tablespoon ground coriander
1 tablespoon sea salt
2 teaspoons ground cumin
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper
Combine seasonings in a Mason jar and give a good shake. Stores in the refrigerator for up to 1 month.
Avocado Spread
1 cup cashews, soaked for 1 hour to soften
Juice of 2 limes
¼ cup water
2 avocado, mashed
1 tomato, seeded, finely chopped
¼ cup chopped red onion
1 teaspoon sea salt
Combine cashews, lime juice and water in a blender; process until smooth and creamy. Transfer to a bowl. Stir in avocado until well combined. Fold in tomato, onion and salt. Refrigerate, covered until ready to use.
Southwestern Falafel
2 cups sprouted chickpeas
1 cup almonds, soaked
1 garlic clove, minced
¼ cup olive oil
2 tablespoons water
2 green onions, finely chopped
Juice of 1 lemon
1 small bunch cilantro, leaves only
2 tablespoons southwestern seasoning mix
1 teaspoon sea salt
Microgreens
Combine chickpeas, almonds, garlic, olive oil, water and cilantro in food processor until you achieve a thick paste. Add onions and lemon juice, seasonings and sea salt, briefly pulse until onions are combined but still intact.
Shape the falafel mixture into small ping-pong-size balls. Place balls on mesh screens and dehydrate at 115 degrees for 6-8 hours. The falafels should be slightly hard on the outside and soft on the inside.
Place patties on a bed of micro greens. Serve with a gallop of avocado spread. Serves 4