Sprouted Chickpea Falafel
|Make delicious and extra-healthy raw falafel with sprouted chickpeas. You have to plan ahead (a couple of days for the sprouts, 2 hours for the soaked nuts), but otherwise, this recipe couldn’t be simpler!|
|Yield||about 24 falafel|
|Time||20 minutes hands on, plus sprouting, soaking, and dehydrating|
|Directions||Process chickpeas, seeds, and nuts until finely ground.
Add remaining ingredients and process until well mixed but not puréed.
Take about 2 T of the mixture, roll into a ball, and set on dehydrator tray. Repeat.
Dehydrate for 12 hours.
|Notes||Serve with tahini sauce (shown) and/or sprouted chickpea hummus.
If you don’t have a dehydrator, you can bake these at 175F for an hour – they won’t be raw, but they’ll still be delicious, and much healthier than fried falafel.
Adapted from the recipe in Rawlicious – read my review.
|Key to abbreviations and conversions|