White Bean Pea Falafels with cashew avocado cream. Easy and vegan. Perfect for lunch and as snacking.
Course vegetables
Cuisine lunch, vegan /easy
Keyword falafels
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Resting Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4Portions
Author Klaraslife
Ingredients
falafel
480gof white beansfrom the tin
80gpeasthawed
2clovesof garlicchopped
1onion. chopped
1tbspof yeast flakes
1/2tsp Cumin
salt
pepper
Bunch of parsleychopped
1/2Bunch of cilantro chopped
8tbspbreadcrumbs
1tbsprice flour
Oil to fry
Cashew avocado sauce
1cupcashew nutssoaked overnight in water
1/2avocado
salt
1/4tspcumin
1/2limezest and juice
1tspof yeast flakes
2tbspplant based yogurt
Optional 1/2 bunch of coriander
Instructions
Fry the onions and garlic.
Add beans in a food processor, and mix until roughly, place in a bowl. Add the peas, parsley, coriander, cumin, yeast flakes, bread crumbs, flour and onion mixture. Salt and pepper.
Refrigerate for 10-15 minutes.
Form walnut-sized falafel with wet hands and turn into breadcrumbs. Fry in the pan until golden brown.
Sauce
Put all ingredients in a blender and puree until creamy. Season with salt and a little more lime juice.
Serve falafel with cashew avocado sauce and salad.