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    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.