1 ½ cups      chickpeas, soak for 8 hours, doubles to 3 cups, rinse, sprout for 8 hours

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, at 115 degrees, (or longer, if you like the falafel dryer).  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 cookie scoop.  Dehydrate time reduces to 10 to 12 hours.

Serve falafels in lettuce or cabbage leaves.   Add chopped tomatoes and cucumber.   Drizzle with tahini sauce, if desired.

Tahini Dressing

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.

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