2 cups grated carrots or carrot pulp left over from juicing
1 med onion, finely chopped
¾ cup sunflower seeds, ground
1 tbsp parsley
¾ cup sprouted chickpeas
¼ tsp cumin
¼ tsp coriander
1/2 cup ground sesame seeds
salt and pepper to taste
Process all of this in a food processor to desired texture.
Can use as a pate’ in a lettuce or collard green wrap or on a stalk of celery or in a red pepper, on a flax cracker or dehydrated bread.
Or form into patties and dehydrate till desired doneness.