Worth a trip

Falafel

Name: Falafel
Cuisine: middle_eastern
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

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Using a homogenizing juicer with the blank plate in place, homogenize the garbanzo beans and parsley and place in a large bowl. Place the tahini, lemon juice, onion, cumin, and Braggs in a blender and blend. Stir the tahini mixture into the garbanzo paste. In a spice grinder, grind the sesame seeds into a fine powder. Mix into the garbanzo paste. Press into 1/4-inch-thick crusts, each 4 or 8 inches in diameter. Dehydrate for 12 to 14 hours, flipping at least once during the drying time.

Recipes sourced from Epicurious.com.

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