Ingredients
1 cup sprouted cannellini beans
1 small onion roughly chopped
1 tbsp fresh parsley chopped
1 small zucchini grated
1 small carrot grated
2 garlic cloves minced
1/2 tsp pink himalayan salt
1 tsp coriander powder
1/4 cup ground sunflower seeds
1 tbsp psyllium husk powder
1 tbsp lemon juice
2 tbsp unroasted tahini
1/2 cup water
Instructions
1.Process all ingredients in a food processor until broken down and mixture holds together.
2. Use 2 tablespoon measure to portion out mixture on to a nonstick sheet.
3. Roll all 14 balls then press to flatten. When you flatten out, they will dry easily.
4. Dehydrate at 42 C for 8 to 10 hours, depending on how dry you like them. The longer you dehydrate, the more crisp the outside will be.
5. Serve with salad, pomegranates and tahini cream or your favorite dip sauce.
Tahini Cream
3/4 cup unroasted tahini
1/4 cup filtered cup water (as needed to thin the consistency)
4 garlic cloves minced
3 tbsp fresh lemon juice
1 tbsp maple syrup
3 tbsp coconut aminos
1 tbsp cold press sesame seed oil
1/2 tsp chili powder
Salt to taste
To make the dressing, place all the ingredients into a high-speed blender and blend until smooth. Pour in a bowl. Serve with your falafel.