Baked Green Pea Falafels w/ Orange-Tahini Dipping Sauce
These are not your typical falafels, but by taking the traditional concept and reinventing, these tasty bites are now fitting for the Reset 90/10 program. Green pea falafels are highly nutritious, easy to make and can be frozen once cooked to make mealtime easier. The possibilities are endless as snacks, an appetizer, a collard green wrap, salad topper or dinner with a baked potato.
Yield: about 24
Orange-Tahini Herb Sauce:
2 Tablespoons of tahini
¼ Cup of fresh squeezed orange juice
¼ teaspoon of orange zest
¼ Cup of hot water
1 teaspoon pesto of choice (I used a vegan basil pesto (no nuts for Reset). A tarragon pesto would bring this over the moon with flavor)
Salt and pepper to taste
Add all ingredients to a blender cup and blend for a smooth consistency. Double up for extras!
¼ Cup of ground flaxseed
¼ Cup of shelled hemp hearts
1 Tablespoon of fresh lemon juice
1 Cup of cooked white rice (cooked whole grain buckwheat can be substituted) (after Reset brown rice)
2 Cups of blanched frozen or fresh peas
2 cups of cooked (sauteed or steamed) and chopped baby green (spinach, kale, swiss chard, - also look for baby green combinations in your produce aisle or farmer’s market)
14 oz. jar (or can) chopped artichokes or artichoke hearts (rinse well before chopping)
1 teaspoon of cumin
1 teaspoon of dried tarragon or ¼ Cup of fresh tarragon
½ Teaspoon of dried herb blends (I used a dried vegetable blend from The Dandelion Kitchen – amazing!)
½ Teaspoon of black pepper
½ Teaspoon of sea salt
(after Reset, a ½ teaspoon of chili powder as long as spicy does not upset or give you reflux)
Prepare you tahini sauce and set aside.
Preheat oven to 400 degrees.
In a large bowl add ground flax and hemp seeds, add lemon juice, and let sit for 5 minutes. Add in cooked rice through salt and mix well.
Add all ingredients to a food processer and process on high for about 30 seconds making sure all ingredients are well-mixed.
Transfer the mixture back into the bowl. Line a baking sheet with parchment paper and spray evenly with avocado or olive oil. Start scooping out 1-inch balls and space evenly on the parchment paper. Press down gently to form oval patties.
Place in the oven and cook for 20 minutes. Flip and cook for an additional 20 minutes. They should be crispy. Serve with tahini sauce.