1 tablespoon cumin seeds
1 can (16 ounces) chickpeas, drained and rinsed
1  large sweet onion, roughly chopped
3 cloves garlic
1/3 cup parsley, roughly chopped
1/2 tablespoon lime zest
1 tablespoon lime juice
1 tablespoon Simply Organic All Seasons Salt
1/2 teaspoon black pepper
1/4 teaspoon chili powder
1 teaspoon water
2 tablespoons ground flax seeds
1 tablespoon rice flour

2 cups kale, steamed and roughly chopped
1 cup scallions, chopped
1 cup cashews, toasted
2 tablespoons Simply Organic Herbs de Provence
1/4 cup rice milk
2 cloves garlic, roasted
1 teaspoon sea salt
2 tablespoons lemon juice
1 teaspoon olive oil
1 teaspoon chili powder
1 teaspoon sesame seeds

Preheat oven to 400 degrees.

To make Vegan Falafel
In a small skillet over medium heat, toast cumin seeds until fragrant and golden brown, approximately 3 minutes.

In a food processor, combine chickpeas, onion, garlic, parsley, lime zest, lime juice, roasted cumin, All Seasons Salt, pepper, and chili powder. Pulse 10 times for a course-chop consistency.

In a bowl, combine chickpea mixture with water, ground flax seeds, and rice flour. Using your hands, mold into golf-sized balls and flatten to 1½-inch wide patties.

Place falafel patties on a nonstick baking sheet. Bake for 20 to 25 minutes or until golden brown. Remove from oven and serve warm with Kale Cashew Pesto (see below).

To make Kale Cashew Pesto
Place kale and scallions in a food processor and pulse until chopped. Add cashews, Herbs de Provence, rice milk, and garlic to kale mixture and pulse again to combine.

Combine sea salt, lemon juice, oil and chili powder. Slowly add to kale mixture and pulse until smooth.

Stir in sesame seeds and serve with warm falafel.