Falafels with Mushrooms

Well, I broke down and bought an old-lady bag. You know, the kind on wheels? First time in my life, and I love it. And I have a cat! So now I’ve got an old lady bag and a cat.

Recipe of the Day – Falafels


  • 1 c. mushrooms, soaked in lemon juice
  • 1 T. Bragg’s Amino Acids, Coconut Aminos or Wheat-free Tamari
  • 1/2 T. raw apple cider vinegar
  • 1 small carrot finely grated
  • 2 T. grated zucchini
  • 3 sundried tomato halves
  • 1/4 tsp cumin
  • 1/8 – 1/4 tsp chipotle chili powder
  • 3 T.chia seeds
  • 1 clove of garlic minced
  • 3 T. sesame seeds for coating

Tahini Dressing

  • 1/4 c. sesame seeds, ground to a paste
  • 2 tsp lemon juice
  • 2 tsp. sesame or olive oil
  • 2 cloves garlic, minced
  • Pinch of coriander and cumin
  • 1/2 T. water
  • Salt and Pepper to taste


Pat the zucchini and carrot between paper towels to remove the excess water. Soak the tomatoes for at least 10 minutes, then chop finely.

In a food processor or large bowl combine all ingredients and mix until a dough ball forms. Add more water, if needed, or more almond meal, to make a stiff ball that won’t stick to your hand. Wrap dough in waxed paper or plastic wrap, and refrigerate for at least 30 minutes, and up to 3 days.
Remove the dough from the refrigerator 10 minutes before you are ready to roll it out. Dehydrate  at 105 degrees for 12-24 hours, or until desired texture, OR
Preheat the oven to 325°F (160°C) and line two baking sheets with parchment paper.
Drop by spoonfuls onto paper and bake until browned – 12-15 minutes.

Word of the Day – bolsa – bag

Tip of the Day – You can make these ahead of time for a party or dinner, but allow to cool before storing away. Also great with salsa on top!

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