Serves 2

Hands-on time 15 min, oven time 20 min


For the falafel:

  • 75g sunflower seeds
  • 80g cashew nuts
  • 1 tbsp nut butter (such as peanut or almond), softened
  • Handful fresh basil leaves, chopped
  • ½ tsp ground cumin
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp chopped fresh coriander leaves, plus extra sprigs to garnish
  • 1 garlic clove, crushed
  • 1 shallot, chopped
  • 40g sesame seeds, toasted in a dry pan
  • Lettuce leaves to serve

For the tahini dipping sauce:

  • 3 tbsp tahini
  • 1 tsp clear honey
  • 2 tbsp lemon juice


  1. Heat the oven to 220°C/fan200°C/gas 7 and line a large baking tray with baking paper.
  2. Put all the falafel ingredients, except the sesame seeds and lettuce, in a food processor. Add a pinch of salt, then pulse until ground and thoroughly blended.
  3. Use an ice-cream scoop or your hands to scoop up the mixture and form into round balls (the mix will make about 4-5 large falafels). Roll the falafels in the sesame seeds, then transfer to the prepared baking tray and bake for 20 minutes or until crisp.
  4. Meanwhile, put all the tahini dipping sauce ingredients in the (cleaned) food processor with 2 tbsp filtered water and blend until the mixture is smooth and creamy.
  5. Serve the falafels with the lettuce leaves and tahini sauce, garnished with extra coriander.

Source: deliciousmagazine