Raw Vegan Falafel

Courtecy of Alina Kouneva Tremblay

Ingredients:

1 Cup Raw chickpeas (soaked for 12 hrs)
1 Cup Raw cashews (soaked for 1 hrs)
1 Large shallot
1 Cup Parsley
1 Tsp Himalayan salt
2 Tsp ground cumin
1 Tsp ground cayenne ( gauge this as it may be too spicy for some)
1/8 Cup Organic cold pressed olive oil (optional)

I also added the juice of one lemon (also optional)

Directions:

Chop shallots and parsley. Place all ingredients in blender or food processor. Use pulse feature. Pulse until mixture turns to chunky paste. Enjoy it as a dip with slices of cucumber, spread on a salad wrap or, as I did, roll the paste into 1″ balls and dehydrate them at 105º C for about 8 to 10 hours.

Bon appetite