I’ve made falafels before, which were absolutely yummy! So yummy in fact that I left for work in the morning – leaving 8 falafels in the fridge. I told my boyfriend he could have a couple for lunch. Arrived home to find none left… ‘Oh they were yummy…’ he says….
I was slightly peeved as I was hoping to have some for dinner….
No matter… I have found another recipe and if the mixture is any indicator of how yummy these will be… I’ll be hiding them from my boyfriend and saving them all for ME!
Can’t wait for them to be finished and out of the dehydrator – the house smells wonderful!
Serve these with Tahini Dressing and a tomato, cucumber and red onion salad or crumble the falafels over lettuce and top with Tzatziki, sliced tomato and pickles… getting hungry….
1/2 cup chopped fresh parsley
1/4 cup chopped fresh coriander
1/4 cup chopped fresh mint
1 Tbsp. ground cumin
2 Tbsp. Tamari (or Nama Shoyu)
juice of 1 lemon (I actually just peeled off most of the rind and quartered the lemon and tossed it in)
2 garlic cloves
pinch of sea salt
2 cups almond flour
Place the parsley, coriander and mint into a food processor and chop coarsely. Add the cumin, Tamari, lemon, garlic and salt and pepper and process to combine to a wet paste.
Turn on the food processor and slowly add in the almond flour. Stop frequently to scrap down sides. Add in 1/4 – 1/2 cup water until a dough ball forms.
Scoop out ice-cream scoop fulls of the falafel mixture onto a lined dehydrator tray and press down each pattie with you fingers or the back of a spoon to flatten slightly.
Dehydrate for 10-12 hours at 44 degrees Celsius – flip and dehydrate a further 2-4 hours until the outside is crispy but the inside is still soft.
Refrigerate for up to a week.
A delicious meal!