Falafel Balls with Tzatziki
2 cups sprouted chickpeas
1 cup soaked almonds
1 garlic clove, minced
1/8 cup olive oil
2 tablespoons water
3 tablespoons chopped fresh cilantro
2 tablespoons lemon juice
¼ cup chopped red onions
1 teaspoon coriander
1 teaspoon cumin seed
2 teaspoons sea salt
1 In a food processor, combine chickpeas, almonds, garlic, olive oil, water and cilantro until you achieve a thick paste. Add onions and lemon juice, seasonings and sea salt, process briefly.
2 Form the mixture into ping pong-sized balls.
3 Place on Teflex sheets. Dehydrate at 110 degrees for 2 hours.
4 Roll falafel balls over and dehydrate an additional 2 hours. The balls should be slightly hard on the outside and soft on the inside.
Yield: 20 balls
Tzatziki
1/2 cucumber, peeled, seeded
1/2 cup cashews
1/4 cup water
1 tablespoon apple cider vinegar
½ garlic clove, minced
3 tablespoons chopped fresh mint
1 teaspoon sea salt
1/2 teaspoon black pepper
1 In a blender, combine cucumber, cashews, water vinegar, garlic and mint. Mix well.
2 Season with salt and pepper. Cover and chill.
3 Serve with cucumber slices, zucchini, carrots and celery.
Yield: 1 cup