1 ½ cups chickpeas, soaked 8 hours, doubles to 3 cups, rinse, sprout for 8 hours, then rinsed
1 cup sunflower seeds, soaked 6 to 8 hours and rinsed
1 med red onion, finely chopped
1-2 cloves garlic, pressed (1/8 – 1/4 tsp garlic powder)
¼ cup fresh parsley, finely chopped, (or 4 teaspoons dried)
2 tbsp. lemon juice
¼ cup cold-pressed olive oil
1 tsp. cumin
¼ to ½ tsp. cayenne
1 tsp. Celtic sea salt
Puree the chickpeas and sunflower seeds in a food processor. Transfer the mixture to a bowl.
Place the onion, garlic, herbs, olive oil, seasonings into a small food processor or blender and puree. Add to the chickpeas and sunflowers seeds. Mix well, either by hand or together in the food processor.
Use a 2 tablespoon cookie scoop. Place falafel balls on the dehydrator sheets. Dehydrate 14 to 16 hours, (or to desired crispness) at 115 degrees. Turn after 6 hours to get crispy on all sides. If you have a mesh sheet, place falafel balls on the sheet when batter has set for even dryness, without having to turn.
If using the 1-tablespoon scoop, reduce dehydrating time to 10 – 12 hours.
Serve falafels in lettuce or cabbage leaves. Add chopped tomatoes and cucumber. Drizzle with tahini sauce, if desired.
½ cup cold-pressed olive oil
1 tbsp. lemon juice
¼ cup tahini
1/3 cup tamari (I use the coconut aminos)
¼ cup water
1 inch fresh ginger (or 1/8 tsp ground)
Combine all ingredients and blend until smooth.