Sprouted Chickpea Falafel

• 2 cups raw or untoasted almonds
• 2 cloves garlic
• 1/2 red onion, chopped
• 1 cup sprouted chickpeas (see Notes for sprouting instructions)
• 1/4 cup raw or untoasted sesame oil
• 2 tablespoons Nama shoyu or tamari soy sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried smoked Spanish paprika

1. Place the almonds in a food processor and chop until they are a fine powder.
2. Add all of the remaining ingredients and chop until well-blended to create a doughy consistency.
3. With wet hands, form the dough into balls 1/2-inch in diameter.
4. Place the balls on dehydrator screens and dehydrate at 105F for 4 hours.
5. If the dough seems a bit runny, use a Teflex sheet on top of the screens.
6. (If you dont own a dehydrator, see Notes for instructions on how to use an oven for this purpose.)
7. Roll each ball over and dehydrate for an additional 4 hours, or until the falafel reach the desired crunchiness.
8. Arrange the falafel on a platter and serve.

almonds, garlic, red onion, chickpeas, sesame oil, nama shoyu, ground cumin, chili powder, paprika

Taken from www.cookstr.com/recipes/sprouted-chickpea-falafel (may not work)