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Ingredients
Yield: 10 balls (1 per serving)
- ¾ cup (120g) hulled hemp seeds
- 1 tablespoon dried parsley leaves
- 1½ teaspoons ground cumin
- 1 teaspoon granulated onion
- ½ teaspoon granulated garlic
- ¼ teaspoon cracked black pepper
- grated zest of 1 lemon
- ¼ cup (64g) tahini, room temperature
Method
- Line a rimmed baking sheet with parchment paper
- Using a food processor or blender, grind the hemp seeds until a coarse meal forms
- Transfer the hemp meal to a medium-sized mixing bowl, then add the rest of ingredients except the tahini and whisk together until combined
- Stir in the tahini and continue to mix until the ingredients are well combined and a somewhat crumbly dough forms
- It will have the texture of pie dough and should hold together when pinched
- Using your hands, roll the mixture into 10 balls, about 1 tablespoon each
- Place the balls on the lined baking sheet
- Chill in the freezer for at least 30 minutes or in the refrigerator for 2 hours so the falafel balls hold together
- Refrigerate in a tightly sealed container for up to a week or freeze for up to a month
Nutritional Info. 106 calories – 9.1g fat – 5.4g protein – 2.4g total carbs – 1.2g net carbs
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Falafel:Line a rimmed baking sheet with parchment paper Using a food processor or blender, grind the hemp seeds until a coarse meal forms Transfer the hemp meal to a Continue Reading →