- 1 1/2 cups raw sunflower seeds, soaked overnight and drained
- 2 tbsp. dried parsley
- 1 tsp. cumin
- 1 tsp. salt
- 2 cloves garlic
- 1 scallion
- 2 tbsp. nut butter, such as almond or cashew
- juice of 1 large lemon
Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
Blend all ingredients in a food processor. Portion out 1-2 rounded spoonfuls onto prepared baking sheet (makes about 12 medium-sized patties). Sprinkle with paprika or turmeric and bake for 20 minutes, or until lightly browned. Cool to room temperature.
To assemble sandwich, layer falafel patty with lettuce, tomato, and Dijon mustard on lightly toasted whole wheat bread.
Adapted from Bittersweet Blog’s Sunflower Seed Falafel