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
- Heat the oven to 220°C/fan200°C/gas 7 and line a large baking tray with baking paper.
- 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.
- 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.
- 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.
- Serve the falafels with the lettuce leaves and tahini sauce, garnished with extra coriander.