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Raw falafel

Falafel, chickpeas originating from the Arabic world, is our favourite. We have decided to prepare it a little bit untraditionally in a raw version. Sprouted chickpeas contain plenty of protein, vitamins and minerals and thanks to the gentle preparation, valuable substances are preserved.

Main dish Arabic

Raw falafel

Ingredients:

  • 2 cups of properly sprouted chickpeas
  • 1 red onion
  • 2 garlic cloves
  • 1 cup of sunflower seeds grounded into a powder
  • juice from a half of a lemon
  • 2 ribbed celeries
  • fresh parsley
  • olive oil
  • cumin
  • turmeric
  • salt, pepper
  • tamari sauce

Instructions:

Ground sunflower seeds and linseeds into a powder in a good mixer; it will stick the balls properly. Mix with other ingredients and blend into a paste. Stir a part of finely chopped red onion and flat-leaf parsley into the mixture until finally, it will make a nice colourful structure. Salt it and spice it. Let it dry in a dryer for at least 10 hours. Best served with tahini or cashew sauce.

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