Raw Hemp Falafel

sbs.com.au

pepitajobo

Renee Byrd

Ingredients

¼ cup hemp hearts, plus 1 tbsp extra

¼ cup sunflower seeds, raw or roasted & unsalted, plus 1 tbsp extra

1 slice of gluten free bread, crumbled (optional if you want 100% raw, but it does help with the overall texture!)

¼ cup tahini

1 tbsp olive oil

1 tsp coarse sea salt

handful parsley

30 ml fresh lemon juice

½ tsp cumin, ground in a mortar

pinch black pepper, ground

sesame seeds, to garnish

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

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