Paprika & Cashew Falafel
Lunch
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Paprika & Cashew Falafel

This is a falafel-style recipe with nuts as the main ingredient that can be dried in the dehydrator or the oven. You can substitute cashews for soaked sunflower seeds or walnuts, but do not omit the sweet paprika or fresh red pepper, as both of these give the falafel its distinctive flavour and colour. These will keep well in the fridge and are a great lunchbox item, too.
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Serves
18-20
Total Time
6 Hours Plus soak cashews overnight
Ingredients
220g of cashews
¼ tsp of salt, for soaking
70g of chopped red pepper
40g of chopped onion
3 tbsp of freshly chopped parsley leaves
3 tsp of sweet paprika
½ tsp of salt
2 tbsp of virgin coconut oil, melted
To Serve
Summer salad with baby spinach leaves, chopped onion & radish
Tahini sauce
Extra seeds, to sprinkle
Method
Step 1

Put the cashews in a bowl, cover with water, add the ¼ teaspoon of salt and let it soak for 8 hours or overnight. Discard the soaking water and drain well.

Step 2

Blend the soaked cashews in a high-speed blender together with the remaining ingredients until smooth.

Step 3

Use a measuring spoon to scoop walnut-sized falafels onto the lined dehydrator or baking sheet.

Step 4

Dehydrate on 60°C (140°F) for 1 hour, lower to 45°C (115°F) and continue dehydrating until the falafels form a crust, with a still slightly moist inside (takes 4-5 additional hours). Alternatively, use the oven: turn it to the lowest setting, and put in the baking sheet with falafels, wedging the door open with a rolled-up dish towel to prevent overheating.

Step 5

Serve with a summer salad, tahini sauce and some extra seeds.

Recipe courtesy of Falafel by Dunja Gulin, published by Ryland Peters & Small. Photography © Ryland Peters & Small.

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