De-hydrated Falafel Patties

chickpeas

From Juliano’s “Raw” the uncooked book.

Makes 40 small patties.

Ingredients

1 ½ cups of sprouted chick peas
1 cup sprouted sunflower seeds
1 tablespoon minced garlic
2 cups (60 grams) fresh coriander – chopped
½ cup tahini
1 tablespoon Celtic sea salt
2 tablespoons fresh parsley
½ cup chopped onion
½ cup freshly squeezed lemon juice
½ cup olive oil
1 ½ teaspoons cumin

Instructions

 

Combine all the ingredients in a blender and blend well. Form blended mixture into patties.

Place on a silicone rubber mat or parchment sheet. Place sheet and patties on dehydrator tray. De-hydrate at 33°C (90°F) for 3 hours.

 

Turn patties over to expose moist side. De-hydrate for a further 5 hours at the same temperature.

Patties have a slightly “crusty” exterior and delicious moist interior.

 

 

 

 

 

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