1 ½ cup sprouted chickpeas (garbanzos)
1 cup sprouted sunflower seeds
1 tbsp minced garlic
2 cups fresh cilantro, chopped
½ cup tahini
2 tbsp fresh parsley
½ cup chopped onion
½ cup fresh-squeezed lemon juice
½ cup olive oil
1 ½ tsp curry powder
1 ½ tsp fresh ground cumin
2 tsp sun-dried lime (optional)
1 tbsp salt
Combine all ingredients in a food processor and blend well.
Form the mixture into 1” x 3” elongated patties and place on dehydrator Teflex sheets or parchment paper.
Dehydrate for 8 hours at 90°C. Makes 20 patties.
When falafels are done they have a nice crust on the outside and are moist on the inside.