Poor me – the internet was off and I “had” to listen to music on my iPAD. If any neighbors were near enough, they would’ve heard me singing, “Crazy,” with Patsy Cline, at the top of my lungs! What a hard life. My daughter, Clare helped me by putting on all this new music, and tons of books, it’s so fun! I feel so rich to have music. Its a real gift.
3/4 c. sprouted garbanzos (chickpeas) – soak overnight, then sprout 1.5 – 2 days, rinsing several times (optional)
3/4 c. sprouted sunflower seeds – soak overnight, then sprout 2 days, until the little sprouts come out, rinsing 1-2 times daily (optional)
3/4 cup almonds, or 3 heaping T almond butter
1/2 yellow onion
1/4 c. olive oil (optional)
Juice of 1/2 lemon
1/4 c. Bragg’s Amino Acids or Nama Shoyu
3 cloves garlic
2 T. curry powder
1 teaspoon cumin(optional)
Directions: (The sprouting of the beans and seeds is optional.)
Process all the ingredients in a food processor. Form into 1 inch balls. Dehydrate at 104 degrees for 24-32 hours. Turn when crispy on one side and dehydrate until done on the other side. Serve on lettuce leaves with sprouts and Tahini or pine nut yogurt sauce, if desired. You can also bake or fry these for traditional falafels.
Word of the Day: chickpeas – garbanzos
Tip of the Day: Use foods that are locally grown. It makes so much sense to eat foods grown in this soil! And garbanzos grow well here, yay! Because I love garbanzos!
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