Sesame Edamame Falafel with Kale & Avocado Dip

Makes 16 balls

Greens on Greens on Greens to honour the upcoming St Patrick’s Day! We’re having a proper antioxidant party up in herrrrre!…..which gets me thinking, if there was such a thing I would totally be the last one to leave the dance floor. It’s not that often that I find whole recipes that I fall in love with so much I don’t end up tweaking them to an inch of their life. But I was introduced to my first ever Donna Hay magazine a couple of months ago (I know, where on earth have I been hiding??) and it was foodie love at first sight. I have since managed to work my way through almost all of the recipes and each one is more delicious than the next. So I thought I’d share a couple with you now — two recipes for the price of one….you can thank me later.

These falafels are as easy as simply whizzing up all of the ingredients in a blender, and they are then baked until crispy, not fried in a ton of oil, which keeps the fat content down. I either enjoy them with the Avocado & Kale dip as a high protein, high fibre snack; or I add them to wraps with a ton of veggies for my lunch. I tend to avoid processed soy products, but enjoy eating fresh edamame in moderation. They are low in fat, but high in plant-based protein and fibre, not to mention they contain a whole host of micronutrients. One serving of the falafels provides 13g of protein and a third of my daily fibre.

The delicious dip itself is also very high in protein (7g per serving to be exact), thanks to the pumpkin seeds; and provides 60% of my daily Vitamin C requirements in one serving. This combo is just brimming with antioxidants and most importantly, is so damn tasty!

Sesame Edamame Falafel


· 280g Frozen Podded Edamame (thawed)
· 40g Spinach Leaves
· Juice & Zest of 1 Lime
· 25g Quinoa Flakes
· 65g Spelt Flour
· 1 tsp Baking Powder
· 1 Egg (or Flax Egg)
· Salt and Fresh Black Pepper
· 40g Sesame Seeds
· Oil for brushing


· Pre heat the oven to 180 degrees.
· Place all of the ingredients, apart from the sesame seeds and oil, into a food processor and process until finely chopped.
· Shape tablespoons of the mixture into balls and place on a parchment lined roasting tray.
· Pour the sesame seeds into a shallow dish and roll each ball individually in the seeds to lightly coat.
· Brush lightly with oil and cook for 12–15 minutes or until starting to go golden brown.
· Serve immediately with the dip below, or can also be enjoyed cold over the following few days.

Macros per 4 balls

Calories — 249
Fat — 9g
Carbs — 27g
Protein — 13g
Fibre — 8g
Vitamin A — 30%
Vitamin C — 22%
Calcium — 13%
Iron — 18%
Kale, Avocado & Pumpkin Seed Dip
Makes 1 Cup (Serves 6)


· 40g Kale Leaves
· 100g Pumpkin Seeds
· 5 Spring Onions
· ½ Cup Basil Leaves
· ½ Avocado
· 1 tbsp Lemon Juice
· Salt & Pepper to taste
· Optional — Chilli Flakes & Crumbled Goat Cheese topping


· Place the kale in a large heatproof bowl and cover with boiling water.
· Set aside for 1 minute.
· Drain well and place in a food processor.
· Add all of the remaining ingredients and blitz until smooth.


Nutritional Information

Macros per serving

Calories — 145
Fat — 9g
Carbs — 7g
Protein — 7g
Fibre — 1g
Vitamin A — 15%
Vitamin C — 60%
Iron — 6%