Sunflower Seed Falafel with Beetroot and Mint Dip - Australian School of Meditation & Yoga | ASMY

Ingredients

• 750gm sunflower seeds, soaked for 2hrs
• 1 cup mint leaves
• 1 cup washed coriander or parsley leaves
• 1 tsp salt
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• ½ medium red onion
• 1 garlic clove
• 250gm natural coconut yoghurt
• 150gm Hulled tahini
• 1 kg beetroot, cooked and peeled
• ½ cup fresh mint leaves
• 1 small clove garlic
• Juice of 1 lime
• 50ml maple syrup
• Salt to taste/1 teaspoon