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
Tools
- food processor
- dehydrator
Ingredients
- 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 with the rest of the mixture.
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.
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