Raw Vegan Falafel

Courtecy of Alina Kouneva Tremblay


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)


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