Book:
RAWvolution
200909
A traditional falafel made with nuts and chickpeas then dehydrated
Contributor:
Janice
Ingredients:
scant 3/4 c sprouted chickpeas (garbanzo beans) ground in food processor
3/4 c raw sunflower seeds, finely ground in food processor
Scant 3/4 c raw almonds, finely ground in food processor
1/4 yellow onion diced
1/4 c olive oil
2 TBSP fresh lemon juice
1/3 c Nama Shoyu
3 cloves garlic, peeled
2 TBSP curry powder
Directions:
in a mixing bowl combine everything and mix thoroughly
using a 1 1/2 to 2 oz ice cream scoop with a pinching handle, form the
mixture into mounds on a dehydrator tray
dehydrate at 100 for approximately 32 hours
very good served with Mango Chutney