Falafel the Raw Food Way
I love food. I love flavor. I love falafel! There is a great little restaurant in Boulder where you can order your falafel and choose from all kinds of sides to put with them. It is quick, yummy and there is a wonderful outside patio where you can sit, eat and watch the traffic on Pearl Street go by. Desperate for a raw food recipe that recreates these tasty little favorites, I sprouted chickpeas and got to work. Paired with a raw recipe for “sour cream” and a mango salsa, this raw food recipe completely hits the spot!
Chickpeas or Garbanzo Beans are a great way to add a complete protein to your raw food diet. They are full of fiber and trace minerals. They are low glycemic and are a good source of iron.
- 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)
- 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.
- Place sunflower seeds in food processor and grind until fine. Place ground sunflower seeds in large bowl.
- With food processor running, drop 2 cloves of garlic in. Let run until garlic has been chopped.
- Place sprouted garbanzo beans in food processor with garlic. Process until a mash is achieved. Remove to bowl with sunflower seeds.
- Chop onion in food processor, pulsing until a very fine chop in achieved. Place in bowl with garbanzo bean mixture.
- Chop parsley and add along with remaining ingredients to bean mixture. Combine well.
- 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)
- Mix all ingredients together. Let sit to marinate.
- 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
- Combine all ingredients in blender until smooth. Can add water to thin out if needed.
- Create a bed of alfalfa sprouts, place falafel on top of the sprouts. Top with “sour cream” and serve with salsa.