Vegan Falafel with Dill Cashew Cream

Vegan Falafel with Dill Cashew Cream

Health Rating
Prep Cook Ready in Servings
15 min 30 min 45 min 4


1 tsp Black pepper (to taste)
1 cup Brown rice, medium-grain, cooked
1 cup Cashew nuts, raw (soaked, for cashew cream)
1 can (15oz) Chickpeas, canned, drained (drained, rinsed)
1/3 cup Cilantro (coriander)
1 1/2 tsp Cumin
1/4 cup Dill, fresh (for cashew cream)
1 tbsp Extra virgin olive oil (for cashew cream)
4 clove(s) Garlic (peeled, minced)
1/4 cup Lemon juice (for cashew cream)
1 tbsp Mint, fresh (for cashew cream)
1/4 cup Oregano, fresh (for cashew cream)
1/3 cup Parsley, fresh
1 tbsp Rosemary, fresh (for cashew cream)
1 tsp Salt (to taste)
1 tbsp Sesame seeds


Preheat oven to 400 degrees F.

Start by blending or processing the parsley, cilantro, garlic, chickpeas, salt, cumin, pepper, garlic, and sesame seeds together. Avoid blending too much, or it will turn into a hummus texture.

Transfer to a large mixing bowl. Add in the brown rice. Form into balls, 3“ each.

Place on a parchment lined baking tray, 2” apart. Flatten down the top with your finger. Sprinkle with sesame seeds.

Bake for 30 minutes at 400 degrees F.

To make the cashew cream, add all of the necessary ingredients to a blender. Blend on high until smooth, about 1 or 2 minutes. Store in a mason jar in the fridge for up to 1 week.

Serve and with cashew cream and green of choice!

Nutrition Facts

Per Portion

Calories 466
Calories from fat 199
Calories from saturated fat 32
Total Fat 22.2 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.6 g
Monounsaturated Fat 11.5 g
Cholesterol 0
Sodium 832 mg
Potassium 501 mg
Total Carbohydrate 51 g
Dietary Fiber 9.8 g
Sugars 6.9 g
Protein 15.8 g

Dietary servings

Per Portion

Fruit 0.1
Grain 0.5
Meat Alternative 1.8
Vegetables 1.2

Energy sources

Recipe from:
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