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FALAFEL


3 cups almonds, peeled
1/3 cup tahini
1/4 cup sesame seeds, ground
1/4 lemon juice
1/4 cilantro, minced
1/4 parsley, minced
2 tbsp ground cumin
¾ sea salt
dash cayenne pepper

Garnishes
2 tomatoes, sliced in half moons
1/2 cup alfalfa sprouts
1/2 cup tahini dressing
paprika
minced parsley
bed of romaine lettuce

Process falafel ingredients in food processor. Form into balls and dehydrate 4 hours, until warm to the touch and a slight crust has formed on the exterior of the falafels. Serve immediately or allow to cool and reheat for 20 minutes in the dehydrator before serving. Arrange on a platter, alternating with tomato slices and sprouts. Spoon tahini dressing on the falafels and sprinkle with parsley and paprika.

This falafel is seasoned like the authentic version with fresh hers, cumin and cayenne. Without beans, it is a more digestible protein rich entrée.