Falafel

Name: Falafel
Yield: Makes four 8-inch crusts or eight 4-inch crusts
Ingredients: 6 cups sprouted garbanzo beans; 1 cup loosely packed fresh flat-leaf parsley leaves; 1 cup raw tahini; 1 cup freshly squeezed lemon juice; 1 onion, minced; 2 tablespoons ground cumin; 6 tablespoons Bragg Liquid Aminos, or 2 tablespoons sun-dried sea salt; 1 cup sesame seeds

By Jeremy A. Safron

September 28, 2011

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FalafelEniko Perhacs

These falafels can be prepared as crusts for use in the Middle Eastern Plate, or they can be made into more traditional falafel balls. To make these balls, just follow the instructions below but roll the mixture into 1-inch balls, then dehydrate them for only 8 to 10 hours.

Recipe notes

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