By: Amie Valpone, HHP, AADP Nutritionist and author of The Healthy Apple, www.thehealthyapple.com
- 1 (16 oz. can) chickpeas, drained and rinsed
- 1 large white onion, roughly chopped
- 3 cloves garlic
- 1/3 cup fresh parsley, roughly chopped
- 1 Tbsp. lime zest
- 2 Tbsp. lime juice
- 2 Tbsp. Lundberg Family Farms® Brown Rice Syrup
- 1-1/2 Tbsp. cumin seeds, toasted
- 3/4 tsp. sea salt
- 1/2 tsp. freshly ground white pepper
- 1/4 tsp. chili powder
- 1 tsp. water
- 1 Tbsp. almond flour
- 2 Tbsp. ground flax seeds
Preheat oven to 400 degrees.
In a small skillet over medium heat, toast cumin seeds until golden brown, approximately 3 minutes. In a food processor combine chickpeas, onion, garlic, parsley, lime zest, lime juice, Lundberg® Brown Rice Syrup, cumin, sea salt, white pepper and chili powder; pulse process until coarsely chopped. Add water, ground flax seeds and almond flour. Using your hands, mold into golf-sized balls. Place falafel balls on a nonstick baking sheet. Bake for 20-25 minutes or until golden brown.Remove from oven and serve warm with Kale Cashew Pesto (below).
Macadamia Kale Pesto
- 2 cups kale, steamed and roughly chopped
- 1/4 cup scallions, chopped
- 1/2 cup macadamia nuts, toasted
- 2 cloves garlic, roasted
- 1/2 tsp. sea salt
- 1/2 tsp. Lundberg Family Farms® Brown Rice Syrup
- 1 tsp. chili powder
Place kale and scallions in food processor and pulse until chopped. Add macadamia nuts and garlic, pulse again to combine. Slowly add sea salt, Lundberg® Brown Rice Syrup and chili powder. Continue pulsing until smooth