De-hydrated Falafel Patties
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.
[yumprint-recipe id=’43’]