Falafel with Mango Sauce

Ingredients:

For falafel:

• ½ cup garbanzo beans, soaked overnight and sprouted for 12-24 hours
• ½ cup raw shelled sunflower seeds, soaked for a few hours and dehydrated
• 1/3 cup red onion, peeled and chopped
• 2 cloves garlic, peeled and chopped
• 1/3 cup parsley leaves, finely chopped
• 3 stalks celery, chopped
• 1 tsp. ground coriander
• 2 tsp. lemon juice
• ½ tsp Celtic sea salt
• pinch black pepper

For sauce:

• 1 ripe mango, peeled, pit removed and cubed
• 3 Tbs. ground sesame seeds
• 1 Tbs. lemon juice
• pinch Celtic sea salt

Directions:

Combine all falafel ingredients in a food processor, and blend well. Roll the mix into balls in the hands and dehydrate on Paraflex sheets in a dehydrator at 105 F for about 4 hours, until the falafel balls form a light crust, but remain soft inside. After 2 hours turn them over directly onto the dehydrator tray to allow for the underside to form the crust as well. While falafel is being dehydrated, make a sauce by blending its ingredients in a food processor. Transfer to a small bowl. When the falafel is ready, place falafel and sauce on the plate with lettuce leaves, and add a salad or cut veggies if desired.

Ingredients: garbanzo beans, sunflower seeds, red onion, garlic, parsley leaves, celery, coriander, lemon juice, sea salt, black pepper, mango, sesame seed

Recipe Type: Main Course