Falafel with Cashew Tzatziki
Salt, and pepper
2 tbsp falafel spice
3 tbsp Flour
1 tsp of toasted white sesame seeds.
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Place cashews in a small bowl and cover with 1/2 cup boiling water. Let cashews stand for 30 minutes.
Make sure your chickpeas are dry before adding them to the food processor in step 2, if they’re coated in water or brine the falafel won’t be as crispy.
Add dry chickpeas, parsley, red onion, garlic, sesame seeds and spices to a food processor or blender. Pulse until thoroughly combined to a crumbly dough - not a paste - then add the flour 1 tbsp at a time (should be around 3 in total) and mix to combine until the mixture is no longer wet - just moist enough so that you can mold the dough into a ball.
Preheat oven 200ºC, lightly coat a baking sheet with olive oil. Scoop out 2 rounded tbsp amounts of falafel mix and gently form into 12 balls. Arrange on prepared baking sheet, spacing about 2 inches apart.
Bake the falafel for 25 to 30 minutes, gently turning once halfway through, until golden and crisp.
While the falafel bakes, prepare the tzatziki. To start, partially peel the cucumber and slice it in half. Grate half the cucumber on a box grater into a clean kitchen towel, expel as much moisture as possible, and place cucumber in a small bowl.
Place soaked cashews and water to a high power blender with lemon juice, garlic, and salt. Blend mixture until creamy. Transfer the tzatziki to the bowl with grated cucumber, and mix in black pepper, dill, and parsley.
Chop up the other half of cucumber and place in a bowl. Stir in 1.5 cups of halved cherry tomatoes and 1/3 cup diced red onion. Drizzle the mixture with olive oil and season with salt and pepper.
Divide baked falafel evenly between four bowls. Add the cucumber-tomato-red onion salad, a handful of greens and the cashew tzatziki. Serve with extra fresh herbs and pita or wraps if desired.