Mushroom Falafels with Tahini Lemon Dressing

  • 30g macadamia nuts
  • 1 1/2 tbsp nutritional yeast
  • 70g portobello mushrooms chopped
  • 60g sunflower seeds
  • 3 pitted soft dates
  • 2 sun-dried tomatoes, drained
  • 1 tbsp apple cider vinegar
  • 1 tbsp tamari soy sauce
  • 1 tsp ground cumin
  • 1 handful fresh parsley leaves
  • 1 garlic clove
  • 30g sesame seeds
  • salt & pepper
  • cos lettuce leaves to serve

Tahini Lemon Dressing

  • 1 tbsp tahini
  • 1 tsp olive oil
  • 1 tsp maple syrup
  • 1 tbsp lemon juice
  1. Put the dressing ingredients in a bowl and season with salt & pepper. Whisk to combine and set aside.
  2. Grate the macadamia nuts into a bowl using a fine grater, then stir in 1/2 tbsp of yeast flakes and season with salt. Mix and set aside (this is your vegan parmesan cheese).
  3. Put the mushrooms and seeds (not sesame) into a high speed blender and pulse to chop finely. Add 1/2 tsp salt and the remaining yeast flakes and other ingredients (except the sesame seeds and lettuce). Process to form a soft dough. Wrap in cling film/plastic wrap and chill in the fridge for 30 minutes.
  4. Preheat the oven to 180C and cover a baking tray with baking paper. Take walnut sized pieces of the mushroom mixture and roll them into balls, then roll the balls in the sesame seeds. Put them on the baking sheet and transfer to the oven. I usually get around 6-7 balls from the mixture. Cook them in the oven for around 15-20 minutes or until they have dried out, or you can pan fry them in a little oil for a few minutes. I sometimes put them in the oven and then finish them in a pan to crisp them up a little.
  5. Serve the falafels in the lettuce leaves, topped with the tahini lemon dressing and sprinkled with the vegan parmesan.

Recipe inspiration by Christine Bailey