Sunbutter Falafel Balls

Indulge in a craving for falafel with these not-fried snacks. Try using peanut butter or another favorite nut butter instead of sunbutter.

Servings balls

Calories 56kcal

Author Kelli Shallal MPH RD

Ingredients

½ cup rolled oats
1 tsp baking powder
1 can chickpeas rinsed and drained
½ cup pumpkin puree
⅓ cup sunbutter
2 tablespoons lemon juice
2 teaspoons cumin
2 teaspoons onion powder
½ teaspoon ground cinnamon
½ teaspoon salt

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper.
Place oats and baking powder in a food processor. Pulse until oats form a coarse flour.
Add chickpeas, pumpkin, sunbutter, lemon juice, cumin, onion powder, cinnamon, and
salt. Process to combine, scraping down the sides with a spatula. If the mixture is too
crumbly, add water, 1 teaspoon at a time, until it holds together when squeezed.
Form the batter into 18 balls and place on the prepared baking sheet. The batter should make eighteen balls.
Bake for 20–25 minutes until lightly browned.
Remove from oven and cool on a wire rack before serving, or refrigerate for up to 5
days.

Notes

SUNFLOWER BUTTER VERSUS PEANUT BUTTER
Sunflower butter is made from nutrient-dense sun-flower seeds, which are a great source of protein, healthy fats, vitamin E, and magnesium. Sun-flower butter actually contains one-third less saturated fat and twice as much fiber compared to most peanut butter.

Nutrition