I was walking past this restarant in Vancouver yesterday, and I suddenly wanted a falafel like nobody’s business! But those rotating stacks of meat are so unappetizing I stayed clear of this place. lol So I went home and started experiementing with my own version of falafel, raw style! Here we go!
- 2 cups of almonds
- 1/2 cup of fresh parsley
- 1/2 cup of fresh cilantro
- 1 lemon – juiced
- 2 tbsp of tahini
- 1-2 cloves of garlic (depending on how much you love it)
- 1/2 cup of water
- 2 tsp of cumin
- 1/2 tsp of corriander
- 1/2 tsp of sea salt
- 1/2 tsp of cayenne
Optional:
- 1/4 cup of almond pulp
- 1/4 cup of ground flax seed
- Grind almonds in food processor until very fine powder.
- Add remaining ingredients excpet almond pulp and flax seed, and blend well until everything is well mixed.
- Taste test! If you feel you would like more garlic, cayenne or salt, this is the time 🙂
- If you would like a little crunch to your falafel, mix almond pulp and flax in a small food processor or grinder to make a powder.
- Take about about a tablespoon size amount of falafel mixture out and roll into a ball. Then roll in your almond pulp/flax mixture (for a little crunch), then place on your dehydrator tray. Repeat until you have finished mixture. This should make about 14 -16 falafels.
- Dehyrate falafels for about 6 hours, and serve with some homemade sprouted hummous or on a fresh salad.
Enjoy! 😀
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