Fresh Falafels
These falafels are made with almonds rather than garbanzo beans. Cabbage leaves serve as the wrap. A good substitute would be the Coconut Wraps. This recipe works especially well served with the Sprouted Moroccan Lentil Soup.
INGREDIENTS | SERVES 4
- ¼ cup sun-dried tomatoes
- 1 cup almonds
- ¼ cup celery
- 2 tablespoons lemon
- 4 tablespoons Tahini
- ¼ cup olive oil
- 1 clove garlic
- 1 tablespoon minced parsley
- 1 tablespoon cumin
- 1 teaspoon coriander
- 4 cabbage leaves
- 1 cup Zucchini Hummus
Soak the sun-dried tomatoes for 2 hours. Chop them into small pieces.
Prepare the falafel balls by processing all ingredients, except for the cabbage leaves and hummus, in a food processor until well mixed and slightly chunky. Pat them into little balls. They are ready to serve immediately.
Lay the cabbage leaves on a plate. Spread the hummus onto each leaf and place falafel patties on top. Roll up into a sandwich wrap.
PER SERVING:
Calories: 784 | Fat: 77 g | Protein: 13 g | Sodium: 101 mg | Fiber: 8 g
Falafel
Falafel is a traditional Middle Eastern food. It is usually deep fried in oil and made with a blend of garbanzo beans or fava beans and spices. Falafels are the fast food of Middle East, comparable to hot dogs in the United States.
