I just love raw falafels. They taste just like real falafels without the ‘cooked’ part!
Mine are currently in the dehydrator – so you will hear all about how good they taste tomorrow when I take them out!
3 cups almonds, soaked and ground into breadcrumb consistency
1 stalk celery, roughly chopped
2 garlic cloves, minced
2 carrots, roughly chopped
1 onion, roughly chopped
2 Tbsp. Tahini
2 Tbsp. fresh coriander
2 Tbsp. fresh parsley
2 Tbsp. Nama Shoyu
2 Tbsp. olive oil
Large pinch of salt
Process together the nuts, celery, carrots, garlic, onion until well combined.
Add the remaining ingredients and process until a crumbly dough forms. The mixture should stick together when squeezed. If too dry add a Tbsp. water.
On a lined dehydrator tray, place a scone or cookie dough cutter. Press mixture into the cutter and then remove cutter leaving a round flat dough falafel.
Continue this process with the remaining ingredients.
Dehydrate for 10 hours – flip and remove teflex and dehydrate a further 2 hours.
Serve with salad and hummus or some nut cheese or a drizzle of olive oil 🙂