Falafel
A healthy raw vegan version of traditional falafel made with sprouted garbanzo beans, fresh herbs, and tahini. These dehydrated patties are packed with protein and Middle Eastern flavors.
8 servings
14 hr
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Ingredients
- •6 cups sprouted garbanzo beans
- •1 cup loosely packed fresh flat-leaf parsley leaves
- •1 cup raw tahini
- •1 cup freshly squeezed lemon juice
- •1 whole onion
- •2 tablespoons ground cumin
- •6 tablespoons Bragg Liquid Aminos
- •1 cup sesame seeds
Cooking Instructions
- 1.
Using a homogenizing juicer with the blank plate in place, homogenize the garbanzo beans and parsley and place in a large bowl. Place the tahini, lemon juice, onion, cumin, and Braggs in a blender and blend. Stir the tahini mixture into the garbanzo paste. In a spice grinder, grind the sesame seeds into a fine powder. Mix into the garbanzo paste. Press into 1/4-inch-thick crusts, each 4 or 8 inches in diameter. Dehydrate for 12 to 14 hours, flipping at least once during the drying time.
840 min
