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Recipe
Recipe for vegan cashew balls
Author: David E. Moore
This recipe is very quick and easy to prepare. You can enjoy the cashew balls like falafel as a side dish, for example in a bowl or with chakalaka. They also make perfect party appetizers whether served warm or cold!
For seasoning you can just as easily use another of my spice mixtures: e.g. Louisiana 18 or Fish & Sea.
Set-up time
10 minutes
Waiting time
60 minutes
Cooking time
20 minutes
Total time
1,5 hours
Equals
12 - 14 balls
Ingredients & preparation
Ingredients
| 150 g | oatmeal (fine) | |
| 100 g | breadcrumbs | |
| 300 g | Cashews (chopped) | |
| 20 g | flaxseed (ground) | |
| 3 g | Italian All-Rounder | |
| salt & pepper to taste | ||
| 275 - 300 ml | room-temperature vegetable stock or water |
Preparation
- In a large bowl, combine all dry ingredients; mix well using a hand whisk.
- Pure 275 ml fluid over the dry mixture and combine using your hands or a fork; the mixture should be sticky but not firm. Add additional fluid if needed.
- Let the mixture stand at room temperature for at least 45 minutes.
- Roll into 50 g balls
- Let the balls rest in the refrigerator for at least 10 minutes before cooking.
- Deep-fry at 170° C until golden brown. (Air Fryer or oven works as well.)
Tips
- You can also let the dough rest for just about 20 minutes, as long as all the liquid has been absorbed, and then shape the patties.
- This falafal variant also tastes good cold! This means that the balls can be prepared and stored in the fridge for a few days. Or you can warm them up in the oven or an air fryer just before serving.
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