4.14.2016

EASY SUNFLOWER SEED FALAFELS WITH CHIMICHURRI

Easy Sunflower Seed Falafels with Chimichurri | Sevengrams

I have yet to spot any spring produce at my local market. The weather forecast for the weekend is promising, but until I find Quebec asparagus or rhubarb, I'm relying on familiar foods and flavours.

These falafels fall into that category. They have a familiar baked falafel texture, but a unique, subtle flavouring from the sunflower seeds. Jazzed up with vibrant pickled turnips and fresh chimichurri, they make for one hell of a lunch (or dinner). Give me all the pita, hummus and falafels. Always.

Easy Sunflower Seed Falafels with Chimichurri | Sevengrams

Easy Sunflower Seed Falafels with Chimichurri | Sevengrams

Easy Sunflower Seed Falafels with Chimichurri | Sevengrams

SUNFLOWER SEED FALAFELS WITH CHIMICHURRI // makes 9-12 falafels

Preheat oven to 400.

Ingredients:

1 1/2 cups hulled sunflower seeds, soaked overnight
2 T dried parsley
2 green onions, ends removed and roughly chopped
2 T tahini
1/4 cup lemon juice
1/2 tsp cumin
1/2 tsp smoked paprika
1/2 tsp kosher salt
1/4 cup fresh herbs (whatever you have in the fridge -- mint, cilantro, parsley, basil)
1 T rolled-oats (or chickpea flour, rice flour, etc)
olive oil, for brushing
sesame seeds

for serving //
pita
hummus (homemade or store-bought)
arugula, thinly sliced cucumbers, pickled turnips (homemade or store-bought)
chimichurri (recipe below)
hot sauce or pickled banana peppers (optional)

chimichurri //
1/4 cup olive oil
2 T red wine vinegar
1/2 cup fresh flat-leaf parsley, coarsely chopped
1/2 T dried oregano
pinch of salt
pinch of red pepper flakes

What to do:

Set up your food processor fitted with the s-blade. Place all the ingredients, except the flour, in the food processor, and pulse until combined.

Scrape down the sides and add the flour, pulse a few more times, until evenly combined and almost smooth.

Using an ice cream scoop, or your hands, form ping-pong sized balls. Place them on a parchment lined baking sheet, about 2 inches apart. Using a brush or your fingers, generously coat the tops (and sides) with olive oil. Sprinkle with sesame seeds.

Bake for 20-25 minutes until golden and crispy on top.

While the falafels are baking, make the chimichurri. Whisk all the ingredients together in a small bowl, and set aside.

To serve, slather the pita with hummus. Then add the veggies, 2-3 falafels and a generous spoonful of chimichurri. Enjoy!


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