Falafel is a traditional middle eastern food that is typically made from garbanzo beans and fried. It’s often served in a pita bread or on a salad with a tzatziki sauce (cucumber-yogurt sauce). This raw version I created completely satisfies my greek food cravings and I can taste the aliveness in every bite.
1/2 Medium Onion (about 1 cup once shredded in the food processor)
2-4 Carrots (about 1 cup once shredded in the food processor)
1 Garlic clove
1 Cup Sprouted Lentils (1/2 Cup dry lentils)
1 Cup Water
1/2 Cup Ground Flax Seeds
1/4-1/2 of an avocado
3 Tbsp Parsley or Cilantro (dried or fresh)
1 tsp Cumin
1 tsp Coriander (seeds or powder)
1.5 tsp SunFire Salt
1/4 tsp Turmeric
Sprout the 1/2 cup of dry lentils. This will take 1-3 days (depending on how long of a sprout you feel like working with). See my directions for sprouting lentils for more information.
Put the onion, carrot and garlic to the food processor and process until fine (this can be pretty moist – that’s good). Add the remaining ingredients and food process until completely mixed. The texture should now be a slightly soupy batter.
Drop about 1-4 Tablespoons of the batter on the teflex sheet of your dehydrator tray and form into small circular patties. (If you’re working with an oven as your dehydrator, use parchment paper in place of teflex on a cookie sheet).
Dehydrate at 115 degrees F for about 4-5 hours before flipping the patties and removing the teflex sheet. Dehydrate until dry, but chewy, about another 3-4 hours. (If you’re working with an oven, keep your oven on the lowest setting and check the patties every hour as it will likely dry faster in the warmer temperature).
Store in the fridge or freezer. Makes about 48 small patties.
Enjoy on top of salads, in a wrap or straight up on their own. They are especially good with this tzatziki-style cucumber Dill Sauce / Dressing / Dip …
Cucumber Dill Sauce (aka Tzatziki)
1.5 Cups Cashews (soaked and rinsed)
1/2 Cup Water
1 Cups Cucumber (peeled and lightly chopped)
2 Garlic Cloves
2 Tbsp Dill (fresh or dried)
1 Tbsp Mint (fresh or dried)
2 Tbsp Cilantro (fresh or dried)
1.5 Tbsp Lime Juice
1 Tbsp Baobab Powder (gives it the tangy yogurt taste)
1 tsp SunFire Salt
Blend all ingredients in a high powered blender until smooth. Makes about 4 cups. Keep chilled in the fridge for about 1-2 weeks, store in the freezer for longer periods. Works great as a salad dressing, dip, and sauce poured over the falafels.