Sprouted Chickpea Falafel

1. 1

   Place the almonds in a food processor and chop until they are a fine powder.

2. 2

   Add all of the remaining ingredients and chop until well-blended to create a doughy consistency.

3. 3

   With wet hands, form the dough into balls 1/2-inch in diameter.

4. 4

   Place the balls on dehydrator screens and dehydrate at 105F for 4 hours.

5. 5

   If the dough seems a bit runny, use a Teflex sheet on top of the screens.

6. 6

   (If you dont own a dehydrator, see Notes for instructions on how to use an oven for this purpose.)

7. 7

   Roll each ball over and dehydrate for an additional 4 hours, or until the falafel reach the desired crunchiness.

8. 8

   Arrange the falafel on a platter and serve.

* Per serving · 4 servings · Values may vary.

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