Falafel

Ingredients for Falafel

• 1450ml sprouted garbanzo beans

• 1 cup loosely packed fresh flat-leaf parsley leaves

• 1 cup raw tahini

• 240ml freshly squeezed lemon juice

• 1 onion, minced

• 2 tablespoons ground cumin

• 90ml Bragg Liquid Aminos, or 2 tablespoons sun-dried sea salt

• 140g sesame seeds

How to make Falafel

Using a homogenizing juicer with the blank plate in place, homogenize the garbanzo beans and parsley and place in a large bowl. Place the tahini, lemon juice, onion, cumin, and Braggs in a blender and blend. Stir the tahini mixture into the garbanzo paste. In a spice grinder, grind the sesame seeds into a fine powder. Mix into the garbanzo paste. Press into 1/4-inch-thick crusts, each 4 or 8 inches in diameter. Dehydrate for 12 to 14 hours, flipping at least once during the drying time.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.