Falafel

Falafel

Info

Rating
Calories
1735.0
Protein
79.0
Sodium
8748.0
Fat
69.0

Description

These falafels can be prepared as crusts for use in the Middle Eastern Plate, or they can be made into more traditional falafel balls. To make these balls, just follow the instructions below but roll the mixture into 1-inch balls, then dehydrate them for only 8 to 10 hours.

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 onion, minced
2 tablespoons ground cumin
6 tablespoons Bragg Liquid Aminos, or 2 tablespoons sun-dried sea salt
1 cup sesame seeds

Directions

  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.

Tags

    Onion Picnic Vegetarian Dinner Lunch Legume Chickpea Vegan Raw Potluck Sesame Lemon Juice
Go to back to recipes.