falafel3_2000_1125Adapted from @vegetariantimesmag

2 cups of Baru Baron’s Baru Seeds
3 tbs tahini
1 large egg
2 tbs grated lemon zest
1 1/2 tsp ground cumin
1 clove garlic, minced (1 tsp)
1 tsp lemon juice
1 tsp ground coriander
1/2 tsp chili powder
1/4 tsp salt (or to taste)
1/4 cup all-purpose flour
2 tbs finely chopped onion
2 tbs chopped parsley
1/2 tsp baking powder

Yogurt Sauce:

2 cups plain nonfat yogurt
3 tbs chopped cilantro
2 tbs lemon juice
2 tbs grated lemon zest
1 tbs ground cumin


1. Soak baru seeds for 24h. Peel and drain them well.
2. To make Falafel: Pulse baru seeds, tahini, egg, lemon zest, cumin, garlic, lemon juice, coriander, chili powder, and salt in blender or food processor until mostly smooth, but still chunky. Transfer to bowl, and stir in flour, onion, parsley, and baking powder.
3. Shape 1/4 cup baru seeds mixture into 1-inch-thick patty, and place on platter. Repeat with remaining mixture. (Falafel patties can be made ahead and refrigerated overnight.)
3. Pour enough olive oil into large skillet to have 1/4 inch in bottom. Heat over medium-high heat. Place patties in pan, making sure patties don’t touch. Cook 3 minutes per side, or until golden brown. Transfer to paper-towel-lined platter to drain. Repeat with remaining patties.
4. To make Yogurt Sauce: Combine all ingredients in serving bowl. Season with salt and pepper. Serve with warm Falafel.