Try Lee Holmes' amazing falafels, best served with her wheat-free tabouleh.


  • 75 g (21/2 oz/1/2 cup) sunflower seeds

  • 80 g (23/4 oz/1/2 cup) cashews

  • 1 tablespoon organic nut butter, softened

  • 2 tablespoons basil leaves, chopped

  • 1/2 teaspoon ground cumin

  • 2 tablespoons freshly squeezed lemon juice

  • 1 teaspoon chopped coriander (cilantro) leaves

  • 2 tablespoons chopped red capsicum (pepper)

  • 1 garlic clove, minced

  • 1/4 shallot, chopped

  • pinch of Celtic sea salt

  • 40 g (11/2 oz/1/4 cup) toasted sesame seeds, for coating

  • lettuce leaf, to serve

  • Tahini Dipping Sauce

  • 3 tablespoons tahini

  • 6 drops stevia liquid

  • 2 tablespoons freshly squeezed lemon juice

  • pinch of Celtic sea salt


  • 1.

    Preheat the oven to 220°C (425°F/Gas 7) and line a baking tray with baking paper.

  • 2.

    To make the tahini dipping sauce, place all the ingredients in a food processor with 2 tablespoons of filtered water and blend until smooth and creamy.

  • 3.

    Place all the falafel ingredients, except the sesame seeds and lettuce, in a food processor and pulse until thoroughly blended.

  • 4.

    Use an ice-cream scoop to form round balls. Roll in the sesame seeds, transfer to the baking tray and bake for 20 minutes, or until crispy.

  • 5.

    Serve in a lettuce leaf and dress with the tahini dipping sauce.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 7975kj
  • Fat Total 672g
  • Saturated Fat 90g
  • Protein 266g
  • Carbohydrate 350g
  • Sugar 50g
  • Sodium 221mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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