Pecan Almond Falafel

Sesame seeds, pecans, walnuts and almonds make up these hearty nut falafel balls, spiced with fresh parsley and cilantro. Cumin adds a hint of smoke, while lemon and jalapeño balance the dish with a tart kick. This recipe comes to us from Patricia of Nourish.

Serves 6

• 1/2 cup sesame seeds, soaked
• 1 cup pecans, soaked
• or
• 1 cup walnuts, soaked
• 1 cup almonds, soaked
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1/4 jalapeño
• 1/4 cup fresh parsley
• 1/4 cup cilantro
• 3 cloves garlic
• 2 teaspoons dried oregano
• 1 teaspoon black pepper
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons salt

Drain and rinse the sesame seeds, pecans or walnuts and almonds. Transfer to a medium bowl and set aside.

Place the olive oil, lemon juice, jalapeño, parsley, cilantro and garlic together in a food processor. Puree until the mixture becomes a smooth paste, scraping down the sides of the food processor intermittently to ensure all ingredients are evenly combined.

Add the sesame seeds, pecans or walnuts and almonds to the food processor. Season with the oregano, black pepper, cumin and salt. Puree until all the nuts are roughly the size of sesame seeds. Add 1/4-1/2 cup water and pulse again until the mixture becomes a consistency that can be easily molded into falafel balls.

Moisten your hands with cold water and shape the batter into falafel balls about 3/4 inch thick. Transfer the balls to a dehydrator tray or baking sheet. Heat your dehydrator to 145 degrees or turn the oven to its lowest setting if a dehydrator is not available.

If using a dehydrator, cook the falafel balls for 1 hour, turn heat down to 115 degrees and cook until dry. If using an oven, place the baking sheet in the oven leaving the door open and cook for about an hour, or until the falafel balls are dry.

Divide the falafel balls into 6 servings and enjoy!