Sometimes a recipe just comes together first time, and this is one of those times.
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.