Baked Pea Falafel with Sesame Rice Balls

A fiber-rich and gluten-free baked pea falafel with sesame seed rice balls served macro bowl style with cooked vegetables, healthy fats, and fiber.

For the Baked Pea Falafel:
2 cups cooked peas
½ cup raw sunflower seeds, shelled
⅓ cup red onion, chopped
3 tablespoons of each fresh chopped parsley, cilantro, mint
2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons tahini
1 juiced lemon (about 2 tablespoons)
1 tablespoon brown rice flour
1 teaspoon baking powder
1 teaspoon chili powder
1 teaspoon cumin, ground
1 teaspoon sea salt
fresh ground black pepper

For the Sesame Rice Balls:
2 cups black forbidden or wild rice
¼ cup white and black sesame seeds, mixed together
Vegetable stock as the liquid aminos
Garnish/bowl options: steamed greens (like collard, kale, spinach, etc.), steamed veggies like carrots, zucchini squash, with avocado, a drizzle of tahini, splash of nama shoyu, etc.

View the full recipe at Nutrition Stripped →