- 1 cup fresh squeezed lemon juice
- 1 cup loosely packed parsley
- 1 cup tahini (sesame seed paste)
- 6 cups sprouted chick peas (garbanzo beans)
- 1 minced onion
- 2 Tbsp cumin
- 2 Tbsp nutritional yeast
Blend the first 3 ingredients in a blender or food processor until smooth. Add the remaining 4 ingredients and blend again until smooth and combined. Grind the sesame seeds in a spice or coffee grinder. Mix into the falafel batter. Form into balls or patties and place on a cookie sheet. Dehydrate at 100F for 10 hours. If your oven doesn’t go this low, keep the door slightly open. Flip once during drying time.
Sprouting chick peas: cover peas with water and soak for 24 hours. Rinse 2x per day until spouts are as long as the bean itself (approx 2 days). Create your falafels and enjoy all the tasty goodness!