Preparation time: 40+ min
Difficulty: medium
Serves 2
Ingredients for falafel:
1 cup sunflower seeds
3 carrots
5 oz/150 g button mushrooms
1 small leek
1 cup almonds
1 tsp cumin powder
bunch of parsley
1 tbs lemon juice
salt and pepper
¼ cup ground golden flax seeds
¼ cup sesame seeds
Soak the sunflower seeds. Peel the carrots, remove the mushroom stalks, cut the leek in half, and wash. Thinly slice the vegetables, salt gently, place everything on the baking tray, and put the tray into a dehydrator and dehydrate for one hour at 115°F/46°C. You can also make the vegetables in the oven. Bake them at 212°F/100°C for about one hour. Keep the vegetables slightly juicy and gently brown. If necessary, you can lower the temperature.
Add dehydrated vegetables to a food processor and mix them into little pieces. Place everything in a bigger bowl. Mix drained sunflower seeds and almonds in a food processor to the texture of crumbs and add them to the vegetables. Add cumin, chopped parsley, lemon juice, salt, and pepper. Mix the batter well. When you press the batch with your hands it should hold the shape. If the batter is not very juicy, you can add some water. Form balls of your preferred size and coat them with a mixture of flax and sesame seeds. Dehydrate falafels for at least two hours at 115°F/46°C. If you will make falafels in the oven, bake them at 212°F/100°C for about one hour. In this case, falafels will not be considered raw. Make sure they are golden brown on all sides.
Ingredients for cauliflower tabbouleh:
1 small cauliflower
2 juicy tomatoes
1 cucumber
bunch of cilantro
1 spring onion
1 tbs lemon juice
salt and pepper
Cut the cauliflower into small florets and mix it in a food processor to get a texture of rice. Place the cauliflower in a bigger bowl and add finely chopped tomatoes, neatly diced cucumber, chopped cilantro, spring onion, lemon juice, salt, and pepper. Mix everything well and add more seasoning if needed.
Ingredients for pepper sauce:
2 cubanelle sweet peppers
½ cup pine nuts
white part of spring onion
fresh chili to taste
salt
Remove the middle of the pepper and cut it to your liking. Add all ingredients to a blender and blend them until smooth. If it is difficult to blend, add some water.
Place all the ingredients neatly on a plate and serve.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.
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