Raw Vegan Falafel Patties (adjusted from recipe in RAW The Uncookbook):
2-3 cups sprouted garbanzo beans (aka chick peas)
1-2 cups soaked sunflower seeds
2 cups fresh cilantro
2 tbsp fresh parsley
1 TBSP lemon juice
Squeeze of lime juice
Dash of cumin
Dash of curry
1/4 Cup chopped onion
2 Garlic cloves, minced
1/2 cup olive oil
1/4 cup Nama Shoyu (raw organic soy sauce) or 1 1/2 tea spoons celtic sea salt
Puree in food processor or blender, form into patties and dehydrate overnight (about 8 hours). Outside should form harder crust, but inside should be soft.
We're going to throw these back in the dehydrator tonight for a little while to warm them just a touch (dehydrators typically don't go over 100 degrees) and make falafel wraps.
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2 comments:
Nice recipe! I just wanted to note that not only do dehydrators go above 100 they go above 120. The one's I've used have a temp gage. I'm making these soon! I'm planning on making a cucumber, avocado and/or tahini, dill sauce to serve with them.
Hi Everyone... I'm new to this vegan lifestyle. I love Falafel! I've sprouted gabanzo beans but how long do I soak my sunflower seeds?
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