INGREDIENTS
Falafel
- 1/2 cup raw shelled sunflower seeds
- 2 cups cooked or canned chickpeas, rinsed, drained
- 1 small onion, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon buckwheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon saffron threads
Tahini dressing and assembly
- 4 tablespoons tahini (sesame seed paste)
- 4 tablespoons fresh orange juice
- 1 garlic clove, minced
- 1 red cabbage, cored
- 1 cup salad greens
- 2–3 tablespoons plain soy yogurt
PREPARATION
FALAFEL
Preheat oven to 375°. Line a baking sheet with parchment paper. Pulse sunflower seeds in a food processor for about 30 seconds. Add chickpeas and pulse 1 minute longer. Add onion and remaining ingredients and pulse, occasionally scraping down sides of work bowl, until mixture is slightly coarse and well combined. Using your hands, form 24 small round falafels and place on prepared sheet. Bake, turning every 5 minutes, until falafels are evenly brown, about 15 minutes.
TAHINI DRESSING AND ASSEMBLY
Using a fork, beat tahini, orange juice, and garlic in a bowl until creamy dressing forms. Set aside.
Gently separate leaves from cabbage; rinse and pat dry. Place 2 falafels in the center of a cabbage leaf. Top with a few greens; spoon a little dressing and yogurt over. Fold each side of leaf in toward center, about 1–2-inch, then fold the end closer to you over the filling and tuck it under the falafels. Tie with kitchen twine to hold together.