Wednesday, April 21, 2010

Raw Falafel

After trying recipes from two books I can say that this is definitely the best recipe, it tastes like the real thing and it only takes 4 hours to dehydrate instead of overnight, so right there there is a plus.

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
2 lemons
1 bunch of parsley (big bunch)
salt and pepper
olive oil
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.


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