This alternative to the deep fried greasy falafal, will send the reluctant falafal eater crazy!!! I followed the recipe from bittersweet blog but have adjusted it to my liking. They are made with nutritious raw sunflower seeds and dehydrated to lock in the goodness. Gotta love that!
I served the falafal in 'salad boats' which make for fun eating!
Makes 20 falafal
1 1/2 cups raw sunflower seeds, soaked overnight, rinsed and drained
1/4 cup fresh continental parsley
1/4 cup fresh coriander (cilantro)
1 tsp cumin powder
1 tsp coriander powder
2 cloves of garlic
1/2 onion, chopped
2 Tbs tahini
1/4 cup lemon juice
salt and pepper to taste
Dry the soaked sunflower seeds a little between two layers of a kitchen towel. Add half the amount into a food processor and all the other ingredients and whiz until it is a paste. I like my falafal with texture so with the other half of the sunflower seeds, I pulsed it in the food processor until the seeds were just broken up. If you like your falafal smooth, simply put all the seeds in together with the rest of the ingredients and whiz until you get a consistency you like.
Combine the paste mixture and the sunflower seeds into a bowl, mix it thoroughly with a spoon.
With two teaspoons, form small balls and place on a greaseproof sheet and spray the falafal with olive oil. They should be about bite size.
If using a conventional oven, place the falafal into a very slow oven for about 6 hours to dehydrate, remembering to keep the door ajar with a wooden spoon.
To serve, prepare each serving plate with two Roma lettuce leaves. Sprinkle with grated carrot and cherry tomatoes that have been cut in half. Place three falafal to each salad boat. Drizzle with a tahini sauce made by mixing 1/4 cup tahini, 4 Tbs water, 1 Tbs olive oil, 1/2 tsp apple cider vinegar, 1 tsp soy sauce, 1 tsp lemon juice, 1/2 tsp sesame oil, salt to taste.