Raw Falafel

Yield: 20 falafels

INGREDIENTS:

- 2 cups almonds, soaked

- 1 cup sunflowers seeds, soaked

- 1/2 cup sundried tomatoes, soaked 

- 6 tablespoons chopped parsley

- 4 tablespoons tahini

- 4 tablespoons lemon juice

- 1 tablespoon olive oil

- 2 tablespoons cumin powder

- black pepper 

- salt

INSTRUCTIONS:

* Pulse almonds and sunflowers seeds in a food processor into a small chunks and transfer into a bowl.

* Process all the rest ingredients in the food processor until  puree.

* Add almonds and sunflowers in the food processor until combined evenly.

* Make 1.5 inch /4 cm diameter balls and place onto the mesh sheet. Dehydrate at 135° F / 57° C for 1 hour. Reduce heat to 105° F  / 41° C for a couple of hours until dry outside but soft inside.

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Enjoy!

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