Raw Falafel!

Ok people... it's time to take it to the next level! 

I know, know... we were all about easy, quick, and all that, but really, we had to come to this at one point or another. So... brothers and sisters... brace yourself... and get ready... to fire up the dehydrator! 

And what could be a better way to start then bringing forth one of my all time favorite foods, now consumed rarely due to oil and gluten issue (aka the pita)... Growing up in the "old country" where falafel is considered one of the national foods ("borrowed", of course, from our neighbors), has left me with a special affinity, and now much excitement for finding this protein rich and delicious creation!     

Raw Falafel 

3/4 cup sprouted garbanzo beans

3/4 cup soaked sunflower, pumpkin or a combination 

3/4 cup soaked almonds, walnuts, or a combination 

Juice of 1 lemon 

1/4 cup olive oil

1 cup chopped scallions

1 cup chopped parsley/ cilantro mix

2 cloves garlic

1 tsp salt

1 tsp cumin

1 tsp coriander 

1/2 tsp turmeric

 1/2 cup ground golden flax seed 

Start with the garbanozos, nuts and seeds, and lemon juice... place in the food processor and blend until semi-smooth with the S blade. Remove mixture and place in a bowl.

Now take your scallions, fresh herbs, garlic, spices, salt, and olive oil, and blend throughly in the food processor with the same blade, to the consistency of pesto. Add back the mixture from the bowl, and blend until almost smooth, but make sure there's a little bit of grittiness left in there. That would allow for the right texture to form in our future balls.

Remove mixture back to the bowl, and fold in the ground flax. If your mixture is too dry, you can a little bit of water, but there should be enough moisture there. 

Now for the fun stuff... It's time to make the balls! Now there are a few ways to do that... An ice-cream scoop, would be the easiest one, but since I didn't have one, I compromised on a measuring spoon, which I piled high with a little "mountain peak" of mixture. Then I switched to a measuring tsp... I really liked the small balls and those worked out nicely in my lettuce "pita" later on. Place on a dehydrator tray, and depending on the size of your balls, dehydrate for 10-12 hours, at 105 f.  

 And here you have it folks... The great taste of the Middle East in a healthy and wholesome lettuce pita. I chopped up some fresh tomato/ cucumber/ olive oil (aka "Arabic") salad, whipped up some tahini sauce. and before I knew it, I had a taste of home, in a makeshift wrap... 

TIP- if you don't have a dehydrator, you could probably bake these on a cookie sheet in the oven on low heat... Some people leave their oven open to get the heat reduced. In any event, you should check the balls from time to time to make sure they still have some moisture. If you did that, please post bellow and let me know how it went...