Tempeh & Walnut Falafel

Bahan-bahan (22 porsi)

• 1 tablespoon ground flaxseed meal
• 1 (8-ounce) block of organic tempeh
• 1/3 cup cilantro, (chopped)
• 1/3 cup fresh basil, (chopped)
• 1/4 cup Italian flat-leaf parsley, (chopped)
• 2/3 cup raw walnuts
• 2 teaspoons olive oil
• 1 small onion, (diced)
• 4 cloves garlic
• 3 tablespoons almond flour or almond meal
• 2 tablespoons olive oil ((or oil of choice))
• 2 tablespoons sesame seeds
• 1/2 teaspoon sea salt
• Freshly cracked black pepper to taste
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 teaspoon baking soda
• 1 cup raw cashews ((soaked in water overnight, or quick soaked in boiling water for 1 hour))
• 2/3 cup canned “lite” coconut milk
• 3 tablespoons lemon juice
• 1 1/2 tablespoons apple cider vinegar
• 2 teaspoons nutritional yeast
• 1/2 teaspoon kosher salt
• 1/2 teaspoon onion powder
• 2 g arlic cloves, (chopped)
• 1/2 of medium unpeeled cucumber, (diced)
• 1/4 cup fresh dill, (chopped)
• 3 tablespoons fresh parsley, (chopped)
• 2 tablespoons fresh mint leaves, (chopped)