By Chef: Crystal Bonnet
Posted: March 9, 2017
Chickpeas are very nutritious – high in protein, folate, and minerals such as copper, iron, and zinc. However, they are also rich in phytic acid unless you cook or sprout them! This recipe focuses on the later technique of food prep, creating an authentic falafel experience with sprouted chickpeas instead of cooked, sesame seeds, flax, herbs, and plenty of spice, then dehydrated to remove some of the moisture and concentrate the flavors. You’ll also find included a recipe for a yummy veggie bowl, and tahini dressing to go on top. Enjoy!
- 2 1/2 cups sprouted chickpeas
- 1 cup sun-dried tomatoes soaked for 20 minutes
- 3/4 white onion onion chopped
- 1/2 cup white sesame seeds
- 1/4 cup parsley chopped
- 1/4 cup flax meal
- 2 cloves garlic
- 3 teaspoons cumin
- 1 teaspoon coriander
- 2 tablespoons lemon juice
- 1 teaspoon salt
- pepper to taste
- Kale chiffonade
- Carrots shredded
- Red Cabbage shredded
- Sprouts of choice
- 1/4 cup white sesame seeds
- 1/2 zucchini peeled
- 1 clove garlic
- 2 tablespoons coconut nectar
- 1 tablespoon lemon juice
- dash of salt
- pepper to taste
- Place sprouted chickpeas, sun-dried tomatoes, 1/2 white onion, lemon juice, garlic, cumin, coriander, salt and pepper in the food processor and process until combined. Add a little water if needed.
- Transfer mixture to a bowl and add parsley, flax meal and the rest of the onion and mix well.
- Take a golf ball size of the falafel mixture and form into small patties with your hands. Coat each patty in white sesame seeds and place on a dehydrator tray.
- Dehydrate for 6 hours at 115 F.
- Place all ingredients in a blender and blend until smooth.
- Place veggies in a bowl with two falafel patties on top and drizzle with sesame dressing.
Falafel recipe makes 18 — 20 patties, they will keep in the fridge for 2 weeks.