Raw falafel

Falafel, chickpeas originating from the Arabic world, is our favourite. We have decided to prepare it a little bit untraditionally in a raw version. Sprouted chickpeas contain plenty of protein, vitamins and minerals and thanks to the gentle preparation, valuable substances are preserved.

Main dish Arabic

Ingredients:

• 2 cups of properly sprouted chickpeas
• 1 red onion
• 2 garlic cloves
• 1 cup of sunflower seeds grounded into a powder
• juice from a half of a lemon
• 2 ribbed celeries
• fresh parsley
• olive oil
• cumin
• turmeric
• salt, pepper
• tamari sauce

Instructions:

Ground sunflower seeds and linseeds into a powder in a good mixer; it will stick the balls properly. Mix with other ingredients and blend into a paste. Stir a part of finely chopped red onion and flat-leaf parsley into the mixture until finally, it will make a nice colourful structure. Salt it and spice it. Let it dry in a dryer for at least 10 hours. Best served with tahini or cashew sauce.