Recipe:Raw Falafel with Chopped Israeli Salad

Raw Falafel with Chopped Israeli Salad

Raw Sunflower Falafel

1 cup sunflower seeds, soaked in water for at least one hour

2 tbs raw tahini

3 tbs fresh lemon juice or raw apple cider vinegar

2 garlic cloves

1/4 cup chopped cilantro

1/4 cup chopped mint

1 tbs cumin

1 tsp cayenne pepper

salt & pepper to taste

Rinse sunflower seeds and drain. Put all ingredients in a food processor and blend. Form into small balls and place in a dehydrator on high for the first hour. Lower temperature to 110 ° and dehydrate for another two hours or more until the outside is dry to the touch. If you don’t have a dehydrator you can put in the oven at the lowest temperature, keeping the door slightly ajar (put a wedge of tinfoil to keep it from closing) and bake for 30 minutes or so. 

Smoked Paprika Tahini Sauce

1/4 cup raw tahini

1/4 cup fresh carrot juice or water, as needed

2 garlic cloves

juice of 1 lemon

1 tsp smoked paprika

salt and pepper to taste

Place all ingredients in a blender, add carrot juice or water as need for desired consistency

Chopped Israeli Salad

2 plum or vine ripe tomatoes, chopped

1 small cucumber, small diced

1/2 red onion, small diced

1 handful parsley, finely chopped

5 radishes, small diced

juice of 1 to 2 lemons

2 tbs extra virgin olive oil

salt and pepper to taste

Combine all ingredients in a bowl

(thanks fresh energy recipe lab)