3/4 cup sunflower seeds - soaked for at least 30 minutes
1/4 cup chopped parsley or cilantro
3/4 teaspoon ground cumin
1 teaspoon fresh lemon juice
freshly ground black pepper
1/2 cup ground flax seeds
1/4 cup sesame seeds
Instructions
Mix together the mushrooms, carrots, onion, garlic, 2 tablespoons
of olive oil, and a pinch of salt. Spread on Teflex-lined dehydrator
trays and dehydrate at 115F for 1 hour.
After dehydration, pulse the mixture in a food processor to achieve
small pieces. Transfer to a large bowl and set aside.
In a food processor, grind the nuts and sunflower seeds to a
crumbly texture.
Add the ground nuts, parsley, cumin and lemon juice to the
mushroom-vegetable mixture and mix thoroughly, seasoning with
salt and pepper.
Form into spheres, and roll each one in a mix of ground flaxseeds
and sesame seeds.
Dehydrate on a screen-lined tray for 2 hours before serving.
Serve with Tabouli, Tahini Sauce and Hot Sauce for best results.
Originally Submitted
4/25/2012
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