1
Soak the sunflower seeds and cashews overnight in water with a pinch of sea salt and a splash of apple cider vinegar.
2
Soak the chickpeas overnight, if you are using dried ones, in 300ml water with a pinch of sea salt & splash of apple cider vinegar. (If using tinned you can skip this step). Drain well before adding to the blender.
3
Chop the garlic and onion, and grate the beetroot and courgette.
4
Sauté the onion and garlic in a frying pan ½ tbsp olive oil until transparent (about 4 minutes on medium heat) then add the grated beetroot and courgette and water and sauté for a further 3 minutes. Set aside.
5
Blend/Crush the corn chips to make a fine powder, then add the spices sumac, paprika and smoked salt to the blender and mix quickly, and then add the sautéed ingredients. Mix until smooth.
6
Make small balls by taking some paste and rolling between your hands (balls about the size of your thumb). Set aside.
7
Make the tahini and cashew dressing: put all the ingredients in a blender and blend until smooth.
8
Heat the remaining olive oil (½ tbsp) in a frying pan until hot but not smoking and sauté the falafel balls until brown and crispy on all sides (about 10 mins).
9
Serve the falafels. Excellent in a salad, as a side or in a pitta bread.
