Falafel
- 6 cups sprouted garbanzo beans
- 1 cup loosely packed fresh flat-leaf parsley leaves
- 1 cup raw tahini
- 1 cup freshly squeezed lemon juice
- 1 onion, minced
- 2 tablespoons ground cumin
- 6 tablespoons Bragg Liquid Aminos, or 2 tablespoons sun-dried sea salt
- 1 cup sesame seeds
- Using a homogenizing juicer with the blank plate in place, homogenize the garbanzo beans and parsley and place in a large bowl. Place the tahini, lemon juice, onion, cumin, and Braggs in a blender and blend. Stir the tahini mixture into the garbanzo paste. In a spice grinder, grind the sesame seeds into a fine powder. Mix into the garbanzo paste. Press into 1/4-inch-thick crusts, each 4 or 8 inches in diameter. Dehydrate for 12 to 14 hours, flipping at least once during the drying time.
garbanzo beans, parsley, tahini, freshly squeezed lemon juice, onion, ground cumin, bragg liquid, sesame seeds
Taken from www.epicurious.com/recipes/food/views/falafel-367649 (may not work)