Baked Falafel With Kale Cashew Pesto

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Vegan Falafel Balls:

1 16 oz can chickpeas, drained and rinsed

1 large sweet onion, roughly chopped

3 cloves garlic

1/3 cup roughly chopped fresh parsley

1 tbsp lime zest

2 tbsp lime juice

1 1/2 tbsp cumin seeds, toasted

3/4 teaspoon sea salt

1/2 teaspoon freshly ground white pepper

1/4 teaspoon chili powder

1 tsp water

1 tbsp rice flour

2 tbsp ground flax seeds

Kale Cashew Pesto:

2 cups steamed and roughly chopped kale

1/4 cup chopped scallions

1/2 cup cashews, toasted

1/4 cup nutritional yeast

1/4 cup rice milk

2 cloves garlic, roasted

1/2 teaspoon sea salt

2 tablespoons lemon juice

1 teaspoon olive oil

1 teaspoon chili powder

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