- ¼ cup ground flax meal
- 3 tbsp sesame seeds
- ½ cup walnuts
- 15 oz garbanzo beans canned, rinsed and drained
- 3 tbsp sesame tahini
- 4 tbsp lemon or lime juice
- 3 tbsp olive oil
- 1 tbsp honey or pure maple syrup
- 2 tsp Dijon mustard
- 1 garlic clove
- ¼ tsp red pepper flakes
- 2 tsp cumin
- 2 tsp sea salt
- ½ cup Italian parsley leaves , loosely packed
- ½ cup mint leaves , loosely packed
- 2 cups spinach , loosely packed
- 1 tbsp oat flour
- Preheat oven to 375° F. Line a baking sheet with parchment paper.
- Combine 3 tablespoons of the ground flax with the sesame seeds and set aside.
- In a high speed blender or food processor, grind the walnuts into a coarse meal. Add in the remaining ingredients with exception of the lemon/lime juice and blend everything until well combined, scraping the sides as needed. You want to keep the mixture somewhat chunky so don’t over blend.
- Add the spinach to the food processor and combine well. If the mixture is too moist to handle, add some oat flour 1 tablespoon at a time (or alternatively some ground flax meal).
- Form falafel using your hands, then roll each ball in the flax and sesame seed coating. If that isn't working, you can use a tablespoon or cookie scoop and drop a ball into the flax/sesame mixture...then roll to coat. Place them on the baking sheet.
- Bake for 15 minutes, turning every 5 minutes to achieve even color. Drizzle a small squeeze of lemon or lime juice on the top.
- We love these warm, paired with hummus or babaganoush, served on top of salads, in corn tortillas for ‘falafel tacos,’ wrapped in green leaves or just as a straight up snack.
Get your falafel fix, just a whole lot greener! These pack in veggies and fresh herbs, and are oh so satisfying, especially when served with some hummus and/or babaganoush. Enjoy! Makes: 16 balls