Sometimes a recipe just comes together first time, and this is one of those times.
This recipe has ‘salad’ in the title, but the hearty raw falafels, parsnip rice and cashew sauces make this is more of a main meal.
I wanted to make a raw falafel recipe that didn’t rely on nuts as the base ingredient, so I sprouted up some chickpeas to see how they’d fair with a little ground almond for extra fluffiness.
Once dehydrated the chickpeas take on a much less distinct flavour, but if it’s still not doing if for you – or whoever you’re serving to – I recommend steaming the sprouted chickpeas for 5 to 7 minutes. This way you’re getting the best of both worlds by lightly cooking. This can also help with digestion, because some people have trouble with raw chickpeas.
Nutrition (For one serving)
- 1 cup chickpeas (soaked and sprouted – will be 2 cups after sprouting)
- 1/4 onion roughly chopped
- 1 tbsp parsley
- 2 tbsp cilantro (fresh coriander)
- ¾ tsp salt
- ½ teaspoon chili powder (I like chipotle)
- 1 clove garlic
- 1 tsp cumin
- 1 tsp coriander (coriander powder)
- ¼ cup ground almonds
- 1 tbsp lemon juice
- 2 tbsp tahini
- ½ cup water
- Grind all ingredients in a food processor until broken down and mixture holds together when pressed.
- Use a ¼ cup measure to portion out mixture on to a nonstick sheet. This should give you around 7 portions, which you’ll then cut in half, so you have 14 portions.
- Roll all 14 into balls and dehydrate at 115F for 6 to 10 hours, depending on how dry you want them.
- Serve with salad, parsnip rice and cashew sour cream.