Falaffel (Raw food)

Name: Falaffel (Raw food)
Yield: 48 pcs
Ingredients: Chili pepper; 1 cup Olive oil; 2.5 Squeezed lemon; 3 tbsp Ground coriander (seeds); 3 tbsp Ground cumin; 3 tbsp Salt or at will; 5 Red onion; 500 g Chickpeas steeping and germinated in 4-8 hours; 500 g Sunflower seeds steeping (4-8 hours); 7 clove Garlic; 75 g Parsley finely chopped

Mains

Cook time: 0 min.
Servings: 48 pcs

Ingredients for Falaffel (Raw food)

		Chili pepper
1	cup	Olive oil
2.5		Squeezed lemon
3	tbsp	Ground coriander (seeds)
3	tbsp	Ground cumin
3	tbsp	Salt or at will
5		Red onion
500	g	Chickpeas steeping and germinated in 4-8 hours
500	g	Sunflower seeds steeping (4-8 hours)
7	clove	Garlic
75	g	Parsley finely chopped

Instructions for Falaffel (Raw food)

To prepare the Falaffel (Raw food) recipe, please follow these instructions:

Start in the evening to put chickpeas in soft.

The next morning pour the water and let them germinate. At the same time, the sunflower seeds are softened.

At noon you start making falafel's father. That is, blend it all except parsley. Form them as little balls or flat burgers. So in the dehydrator (at about 40 degrees Celsius), and then they are finished the next morning (16-18 hours).

So if they have to be ready on Saturday then start Thursday night. Yes that's what is called slow food, but I only spent about 1½ hours of effective working hours.

Falaffel (Raw food)

Ingredients for Falaffel (Raw food)

Instructions for Falaffel (Raw food)

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