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! Sprouted chickpea falafel
Yield about 24 falafel
Time 20 minutes hands on, plus sprouting, soaking, and dehydrating
  • food processor
  • dehydrator
  • 1 c sprouted chickpeas
  • 1 c sunflower seeds
  • ½ c almonds, soaked for 2 hours, then drained
  • ½ c walnuts, soaked for 2 hours, then drained
  • ¼ c onion, chopped
  • ¼ c parsley, chopped
  • ¼ c cilantro, chopped (or more parsley)
  • ¼ c tamari
  • 2 cloves garlic, minced
  • 2 T olive oil
  • 2 T lemon juice
  • 1 t salt
  • ½ t pepper
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.

VeganAdapted from the recipe in Rawliciousread my review.

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Raw falafel

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