Wednesday, April 21, 2010
I also like that this recipe includes veggies and not just nuts and spices. It is delicious and very nutritious.
I served it with my favorite salad which includes pieces of oranges (now that they are a plenty), tomatoes and cucumbers.
Based on Sarma's book, with my own measurements
1/2 cup pistachios, almonds, sunflower seeds, raw.
1 portobelo mushroom cap, cut in squares
2 carrots shredded
1 bunch of parsley (big bunch)
salt and pepper
1/2 cup sesame seeds raw
1/2 cup flax seeds
Place the carrots and mushrooms in a bowl and poor olive oil on them, then dehydrate for one hour.
Separately place all the nuts in a blender and blend till smooth. Set aside
Blend the carrots and mushrooms with the juice of one lemon, all the parsley and 1/4 cup of olive oil, add salt and pepper.
Then mix the blended vegetables with the nuts, and shape them into falafel balls.
Grind the sesame and flax seeds in a coffee grinder. Roll the falafel on the grinded seeds to cover them up.
Dehydrate for 3 hours, and serve with raw tahini and salad.