Falafel the Raw Food Way

Falafel

• 3 cups Sprouted Garbanzo Beans (chick peas)
• 1 cup Chopped Onion
• 2 Cloves Garlic
• 1 cup Sunflower Seeds
• 1/2 cup Ground Flax Seeds
• 1/4 cup Lemon Juice
• 1/4 cup Parsley
• 2 tablespoons Olive Oil
• 2 teaspoons Coriander
• 3 teaspoons Cumin
• 1 tablespoon Nama Shoyu
• Alfalfa sprouts (for serving)

1. Sprout Garbanzo Beans. Place 2 cups dry beans in a jar, cover with water and let soak for 24 hours. Make sure there is plenty of room in the jar as these will expand quite a bit. Drain off water and rinse 3 times a day until little sprouts appear. Usually 2-3 days.
2. Place sunflower seeds in food processor and grind until fine. Place ground sunflower seeds in large bowl.
3. With food processor running, drop 2 cloves of garlic in. Let run until garlic has been chopped.
4. Place sprouted garbanzo beans in food processor with garlic. Process until a mash is achieved. Remove to bowl with sunflower seeds.
5. Chop onion in food processor, pulsing until a very fine chop in achieved. Place in bowl with garbanzo bean mixture.
6. Chop parsley and add along with remaining ingredients to bean mixture. Combine well.
7. Shape into golf sized balls and dehydrate, beginning at 140 degrees for 1 hour and then reducing heat to 116 for 4 to 6 hours. You will want to check as they dehydrate. They should be crispy on the outside but still a little soft on the inside. Information on dehydrating can be found here: Dehydration for Raw Foods

Mango Pineapple Salsa

• 1 cup Chopped Pineapple
• 1 cup Chopped Mango
• 1 cup Chopped Jicama
• 1/2 cup Chopped Onion
• 3 tablespoons Finely Chopped Cilantro
• 1 Lime (juice from)

1. Mix all ingredients together. Let sit to marinate.

Sour Cream

• 1/4 cup Cashews (soaked for at least 2 hours)
• 1 Young Coconut (flesh from – about 3/4 Cup)
• 2 tablespoons Lemon Juice
• pinch sea salt

1. Combine all ingredients in blender until smooth. Can add water to thin out if needed.

To Serve

1. Create a bed of alfalfa sprouts, place falafel on top of the sprouts. Top with “sour cream” and serve with salsa.