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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 62.9
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 99.0 mg
  • Total Carbs: 5.6 g
  • Dietary Fiber: 1.8 g
  • Protein: 2.5 g

View full nutritional breakdown of Raw Falafel #2 calories by ingredient
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Raw Falafel #2

Submitted by: MILLERSIMPSON

Introduction

Editor's note: The recipe and introductory text below are excerpted from Joan Nathan's book The Foods of Israel Today.
Excerpted from the following website and titled my favorite Falafel. I made mine exclusively raw
Read More http://www.epicurious.com/recipes/food/vie
ws/My-Favorite-Falafel-231755#ixzz0iTL
o8sU8
Editor's note: The recipe and introductory text below are excerpted from Joan Nathan's book The Foods of Israel Today.
Excerpted from the following website and titled my favorite Falafel. I made mine exclusively raw
Read More http://www.epicurious.com/recipes/food/vie
ws/My-Favorite-Falafel-231755#ixzz0iTL
o8sU8

Number of Servings: 12

Ingredients

    3/4 cup dried chickpeas - after sprouting
    1/4 large onion, roughly chopped (about 1 cup)
    1 tablespoons finely chopped fresh parsley
    1 tablespoons finely chopped fresh cilantro
    1/2 teaspoon salt
    1/4 teaspoon dried hot red pepper
    3 cloves of garlic
    1/2 teaspoon cumin
    5 cup Water, tap, as needed
    3 TBSPSunflower Seeds, without salt,


Directions

Soak dry garbanzo/Chickpeas for 24 hours then rinse well and drain 2X per day up to 3 days or until they have a 1/2 inch sprout. when the beans are ready measure the amount you want to use and set aside. Meanwhile, boil 4-6 cups of water. Once boiling remove from heat for 1 minute, then add the beans for one minute - drain then add to your food processor.

Add the remaining ingredients minus the water. Pulse until all ingredients are blended then add either olive oil or water to get the desired consistency - you should be able to form round balls approx. 1 inch or so (like cookies). I flattened mine slightly and popped into my dehydrator for 1-3 hours or until they were firm.

Number of Servings: 12

Recipe submitted by SparkPeople user MILLERSIMPSON.






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