Falafel (about 18 pieces)
1 cup Induced sprouted chickpeas
1/2 cup chopped onion
4 tablespoons induced sunflower seeds
1/2 chopped red pepper
2/3 cup chopped coriander
1 tablespoon finely chopped dill
3 tablespoons finely chopped parsley
2 crushed cloves of garlic
Juice from 1/2 a lemon
1/3 cup crude Tahini
1/8 teaspoon cayenne pepper
1 teaspoon ground cumin
1/4 teaspoon cardamom powder
1/4 teaspoon coriander spice
2 tablespoons ground flaxseed (not necessary)
First grind the sunflower seeds at a food processor.
Add the rest of the ingredients and grind everything but the flaxseed in a food processor, until you get a smooth mixture.
Check if there is a need for more salt.
Take an ice cream scoop spoon and make balls.
Put them in rows on a baking sheet (or taflex)
Leave in the dehydrator for 2 hours at 125 degrees (Fahrenheit)
Lower the temperature to 105 degrees and leave it for another 8 hours or until it is dry on the outside and soft on the inside.
Another option: bake the falafel in a low-medium heat in a regular oven.