4 to 6
2 cups sunflower seeds (soaked 4-6 hours) </br> 2 grated carrots</br> 2 chopped celery stalks </br> 1/2 cup of soaked almonds</br> 2 1/2 tablespoons of ground flaxseeds </br> Juice of 1 lemon</br> 1/4 cup of parsley</br> 1/4 cup of cilantro</br> 1/4 onion</br> 2 1/2 tablespoon of olive oil</br> 1 garlic clove, minced</br> 2 tablespoons of tahini
1 cup of soaked cashews </br> 1/2 to 2/3 cup of water</br> 1/2 teaspoon of lime zest </br> juice 1 lime</br> 1/2 garlic clove </br> 1/2 cup of chopped mint </br> 1 grated cucumber </br> 2 tablespoons of chopped dill
To make the falafels, place the sunflower seeds, carrots and celery in a food processor. Process until a paste forms. Add remaining falafel ingredients and pulse until the mixture is well combined but still chunky.</br> Roll into balls, a good tablespoon per ball. Place on dehydrator sheets and dehydrate for 4 to 6 hours, they should be crunchy on the outside but still moist inside. Alternatively you can dry these in a low temperature oven.</br> </br> To make the Tzatziki sauce, in a blender place the cashews, water lime zest, lime juice, garlic and mint. Blend on high until smooth and creamy.</br> Taste and season with salt to taste. Transfer the mixture to a bowl.</br> Fold the grated cucumber and dill.</br> </br> To serve place a falafel on a piece of crunchy lettuce with the sauce scooped over the top. Enjoy!
Sunflower seeds are a rich source of Vitamin E, which act as an anti-inflammatory and antioxidant. Vitamin E helps protect against free radical damage and the onset of wrinkles. Allied with beta carotene this small seed is effective at keeping your skin looking young and fresh.
May 11, 2016