- 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
- 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.
- 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.)
- Roll each ball over and dehydrate for an additional 4 hours, or until the falafel reach the desired crunchiness.
- Arrange the falafel on a platter and serve.