3 cups sprouted garbanzo beans
1 cup chopped onion
2 cloves garlic
1 cup sunflower seeds
1/2 cup ground flax seeds
1/4 cup fresh squeezed lemon juice
1/4 cup parsley or cilantro
2 Tablespoons cold-pressed extra virgin olive oil
2 teaspoons coriander
1 Tablespoon cumin
1 Tablespoon Nama Shoyu
Alfalfa Sprouts (for serving)
1. Sprout garbanzo beans. Place 2 cups dry beans in a jar, cover with water and let soak for 24 hours. Make sure there is plenty of room in the jar as these will expand quite a bit. Drain water off and rinse 3 times a day until little sprouts appear. Usually 2-3 days.
2. Place sunflower seeds in food processor and grind until fine. Place ground sunflower seeds in large bowl.
3. With food processor running, drop 2 cloves of garlic in. Let run until garlic has been chopped.
4. Place sprouted garbanzo beans in food processor with garlic. Process until a mash is achieved. Remove to bowl with sunflower seeds.
5. Chop onion in food processor, pulsing until a very fine chop is achieved. Place in a bowl with garbanzo bean mixture.
6. Chop parsely and add along with remaining ingredients to bean mixture. Combine well.
7. Shape into golf size balls and dehydrate at 115 degrees for 6-8 hours. You will want to check as they dehydrate. They should be crispy on the outside and still a little soft on the inside.
Create a bed of alfalfa sprouts, place falafels on top of the sprouts. Top with "sour cream" (recipe is on the blog) and serve with raw salsa of your choice.