Baked on the Bright Side


Cinnamon Raisin Falafel with Spinach Pesto

August 9, 2011

SERVES 4

This recipe was created dairy-free therefore it can be enjoyed by everyone living a gluten-free and dairy-free lifestyle. These falafel are a perfect entree for kids as well as an anytime snack or appetizer for adults. I enjoy eating these baked falafel balls for dinner with fresh vegetables. Time to Prepare: 40 hrs 0 mins

Falafel Ingredients

1 (16 oz. can) chickpeas, drained and rinsed

2 slices Rudi’s Gluten-Free Cinnamon Raisin Bread

1 large sweet onion, roughly chopped

1/2 cup fresh strawberries

1/2 cup fresh blueberries

1/3 cup fresh cilantro, roughly chopped

1 Tbsp. orange zest

2 Tbsp. orange juice

3/4 teaspoon sea salt

1/4 teaspoon all-spice

2 tsp. water

2 Tbsp. ground flax seeds

Spinach Pesto Ingredients

2 cups spinach, steamed and roughly chopped

½ cup cashews, toasted

1/4 cup rice milk

½ teaspoon sea salt

2 tablespoons lemon juice

1 teaspoon olive oil

Falafel Directions

1. Preheat oven to 400 degrees F.
2. Toast Rudi’s Gluten-Free Bread in a toaster until well toasted. Break toast into pieces and place in the food processor. Pulse until mixture forms a bread-crumb like consistency.
3. Combine remaining ingredients; process until coarsely chopped. Add water and ground flax seeds. Using hands, mold into golf-sized balls.
4. Place falafel balls on a nonstick baking sheet. Bake for 20-25 minutes or until golden brown.
5. Remove from oven and serve warm with Spinach Cashew Pesto (below).

Pesto Directions

  1. Combine all Spinach Pesto ingredients in a clean food processor; pulse until smooth. Transfer to a serving bowl. Serve with warm falafel. Enjoy!

Recipe by Amie Valpone

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