Name: Baked Saffron Falafel
Yield: 4 to 6 Servings
Ingredients: ½ cup raw shelled sunflower seeds; 2 cups cooked or canned chickpeas, rinsed, drained; 1 small onion, coarsely chopped; 2 garlic cloves, coarsely chopped; 3 tablespoons olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon buckwheat flour; 1 teaspoon baking powder; ¼ teaspoon saffron threads; 4 tablespoons tahini (sesame seed paste); 4 tablespoons fresh orange juice; 1 garlic clove, minced; 1 red cabbage, cored; 1 cup salad greens; 2–3 tablespoons plain soy yogurt

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