One of my fave pastimes is borrowing cookbooks from the library and poring over all the recipes. There are so many great wholefood cookbooks out there now I’m spoilt for choice. This is from Supercharged Food: Eat Clean, Green and Vegetarian by Lee Holmes (Murdoch Books, 2015). I get something out of every book I delve into, and this one is no exception.

Makes 30 balls
½ c sunflower seeds
½ c cashews
1 Tbs nut butter
2 Tbs basil leaves
½ tsp ground cumin
2 Tbs lemon juice
½ tsp dried coriander (she uses fresh leaves but I have an aversion to those!)
2 Tbs chopped red capsicum
1 garlic clove, minced
¼ shallot, chopped
pinch salt
½ c toasted sesame seeds for coating

Tahini sauce:
3 Tbs tahini
1 Tbs rice malt syrup
2 Tbs lemon juice
2 Tbs filtered water
pinch salt

Preheat oven to 220C. Line a baking tray with baking paper.
To make the tahini dipping sauce, blend all ingreds in a food processor until smooth and creamy.
Put all the falafel ingreds except sesame seeds in a food processor and pulse until thoroughly blended. Roll teaspoonfuls of mixture into balls and flatten slightly, coat in the sesame seeds and transfer to the baking tray. Bake for 20 min or until crispy, turning over at 10 min.
These were really tasty and went well with a beetroot and feta salad and green salad.