Sprouted Chickpea Falafel Recipe

Sprouted Chickpea Falafel Recipe

  • 2 cups raw or untoasted almonds
  • 2 cloves garlic
  • ½ red onion, chopped
  • 1 cup sprouted chickpeas (see Notes for sprouting instructions)
  • ¼ cup raw or untoasted sesame oil
  • 2 tablespoons Nama shoyu or tamari soy sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon dried smoked Spanish paprika
  1. Place the almonds in a food processor and chop until they are a fine powder. Add all of the remaining ingredients and chop until well-blended to create a doughy consistency.
  2. With wet hands, form the dough into balls ½-inch in diameter. Place the balls on dehydrator screens and dehydrate at 105°F for 4 hours. If the dough seems a bit runny, use a Teflex sheet on top of the screens. (If you don’t own a dehydrator, see Notes for instructions on how to use an oven for this purpose.)
  3. Roll each ball over and dehydrate for an additional 4 hours, or until the falafel reach the desired crunchiness.
  4. Arrange the falafel on a platter and serve.