- Ingredients:

1 cup sprouted chickpeas (*)

1/3 cup chopped onion

1  clove garlic minced

1/3 cup sunflower seeds

2 TBSPS flax seeds

juice of 1 lemon

1 TBSP parsley minced

1 tsp cilantro minced

1 TBSP olive oil

1 tsp cumin

salt to taste

1 tsp bragg’s or soy sauce or nama shoyu or whatever you use

- Directions:

1. Process sunflower and flax seeds until powder, set aside.

2. Process chickpeas and garlic until pureed.

3. Transfer chickpea/garlic puree to bowl and combine with ground flax and sunflowers and the rest of ingredients and mix well.

4. Form balls of the size of a golf ball and then place in food dehydrator for 2 to 4 hours until firm.

(*)To sprout your own chickpeas, soak them over night. Then next morning rinse them very well, drain until there is no water left, and place them in a mason jar. Put a strainer on top of the mason jar, and then holding the jar together with the strainer, put it upside down in a small bowl so all the excess water can drain and it gets air flow. Make sure you rinse the chickpeas at least twice a day very well. They should be sprouted in 2 or 3 days. While sprouting keep away from direct light.

Falafel