Falafel
- Preparing Time: -
- Total Time: -
- Served Person: Makes four 8-inch crusts or eight 4-inch crusts
- 2 tablespoons ground cumin
- 1 onion, minced
- 1 cup sesame seeds
- 1 cup freshly squeezed lemon juice
- Carbohydrate 219 g(73%)
- Fat 69 g(106%)
- Fiber 48 g(192%)
- Protein 80 g(159%)
- Saturated Fat 9 g(45%)
- Sodium 1177 mg(49%)
- Calories 1740
Preparation Using a homogenizing juicer with the blank plate in place, homogenize the garbanzo beans and parsley and place in a large bowl. Place the tahini, lemon juice, onion, cumin, and Braggs in a blender and blend. Stir the tahini mixture into the garbanzo paste. In a spice grinder, grind the sesame seeds into a fine powder. Mix into the garbanzo paste. Press into 1/4-inch-thick crusts, each 4 or 8 inches in diameter. Dehydrate for 12 to 14 hours, flipping at least once during the drying time. Reprinted with permission from The Raw Truth: Recipes and Resources for the Living Foods Lifestyle by Jeremy A. Safron. Copyright © 2003, 2011 by Jeremy A. Safron; interior photographs copyright © 2011 by Eniko Perhacs; front cover photograph copyright © 2011 by Leo Gong. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc. Jeremy Safron is the founder of Loving Foods, a raw foods educational resource company. He opened and operated one of the earliest living foods restaurants, The Raw Experience, on Maui from 1996—1999. Safron works as a consultant and adviser to several raw restaurants around the United States.
Preparation Using a homogenizing juicer with the blank plate in place, homogenize the garbanzo beans and parsley and place in a large bowl. Place the tahini, lemon juice, onion, cumin, and Braggs in a blender and blend. Stir the tahini mixture into the garbanzo paste. In a spice grinder, grind the sesame seeds into a fine powder. Mix into the garbanzo paste. Press into 1/4-inch-thick crusts, each 4 or 8 inches in diameter. Dehydrate for 12 to 14 hours, flipping at least once during the drying time. Reprinted with permission from The Raw Truth: Recipes and Resources for the Living Foods Lifestyle by Jeremy A. Safron. Copyright © 2003, 2011 by Jeremy A. Safron; interior photographs copyright © 2011 by Eniko Perhacs; front cover photograph copyright © 2011 by Leo Gong. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc. Jeremy Safron is the founder of Loving Foods, a raw foods educational resource company. He opened and operated one of the earliest living foods restaurants, The Raw Experience, on Maui from 1996—1999. Safron works as a consultant and adviser to several raw restaurants around the United States.
