The Raw Truth

Falafel

These falafels can be prepared as crusts for use in the Middle Eastern Plate, or they can be made into more traditional falafel balls. To make

the balls, just follow the instructions below but roll the mixture into 1-inch balls, then dehydrate them for only 8 to 10 hours. (Pictured here)

MAKES FOUR 8-INCH CRUSTS OR EIGHT 4-INCH CRUSTS

6 cups sprouted garbanzo beans

1 cup loosely packed fresh flat-leaf parsley leaves

1 cup raw tahini

1 cup freshly squeezed lemon juice

1 onion, minced

2 tablespoons ground cumin

6 tablespoons Bragg Liquid Aminos, or 2 tablespoons sun-dried sea salt

1 cup sesame seeds

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 ¼-inch-thick crusts, each 4 or 8 inches in diameter. Using one of the methods
described here, dehydrate for 12 to 14 hours, flipping at least once during the drying time.