These delicious falafel balls by Marquis Matson of Real Raw Kitchen are packed full of flavor, offer a hearty, filling texture, and make a wonderful addition to a green salad loaded with fresh greens, sprouts, sea vegetables, cucumbers, bell peppers, tomatoes, and a creamy tahini or hummus style dressing. Oh, and they’re super simple to make too! If you don’t have a dehydrator try using the lowest setting on your oven with the door left slightly ajar and cut down your drying time. Enjoy!
1 1/2 cup walnuts, soaked
2 cloves garlic, chopped
1/3 cup each fresh parsley, cilantro
1 1/4 t cumin
1/2 t dried oregano
2 T olive oil
1/2 t sea salt
1/4 t ground pepper
~2 T water, as needed
1) Combine the greens, oil, water, garlic and spices into a food processor and process until a paste/liquid forms, stopping to scrape down the sides as needed.
2) Once the liquid forms, add your walnuts and process until a dough forms. Be careful with the water, it is needed more to facilitate the processing than as a major component; too much will make it too wet
3) Scoop out, using a Tablespoon measurer, and place on the mesh sheet of a dehydrator tray. Mine only made about 6 mini falafels. If you want more, double the recipe or add another cup of nuts. Dehydrate at 105 overnight. The outer layer should be firm and almost crispy. The inside should be soft but dried.
4) Serve as you'd like! I served mine with a zucchini hummus dressing over lettuce and zucchini noodles. YUM!