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

Blender

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.

Crackers

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.

 

Crackerform

 

 

 

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De-hydrated Falafel Patties
Serves 40
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Ingredients
  1. 1 ½ cups of sprouted chick peas
  2. 1 cup sprouted sunflower seeds
  3. 1 tablespoon minced garlic
  4. 2 cups (60 grams) fresh coriander – chopped
  5. ½ cup tahini
  6. 1 tablespoon Celtic sea salt
  7. 2 tablespoons fresh parsley
  8. ½ cup chopped onion
  9. ½ cup freshly squeezed lemon juice
  10. ½ cup olive oil
  11. 1 ½ teaspoons cumin
Instructions
  1. Combine all the ingredients in a blender and blend well. Form blended mixture into patties.
  2. 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.
  3. Crackers
  4. Turn patties over to expose moist side. De-hydrate for a further 5 hours at the same temperature.
  5. Patties have a slightly “crusty” exterior and delicious moist interior.
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