This is one of those recipes where there’s a food I love, but it’s just not alkaline. And rather than eat the acidic version that’s going to make me feel bloated and sluggish, I’ve made an alkaline version for me (and you) to enjoy!
I love falafel, and with just a few tweaks, it can be really nutritious.
It’s already full of fiber and alkaline protein, and we’ve just removed the acidic ingredients and of course, the frying. We’re using a dehydrator, but if you don’t have one, you could make these in your oven instead.
Give them a try, because I think this is going to become a new favorite in your house, just like it is at ours. Let us know what you think over on Facebook.
RAW ALKALINE FALAFEL
INGREDIENTS **[Serves 4, Dehydrator Required]
2 cups sprouted sunflower seeds
1 cup sprouted garbanzo beans
1 cup raw tahini
1 cup chopped red bell pepper
1/2 cup chopped white onion
1 cup parsley
2 tbsp. chopped ginger
2 tbsp. chopped garlic
1 tbsp. coriander
2 tbsp. extra virgin olive oil
2 tsp. black pepper
2 tsp. sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
When making raw falafel, you have to sprout your sunflower seeds and garbanzo beans (chickpeas) before making recipe. To do so, soak the seeds and beans overnight in a bowl with filtered water. Strain the following morning, and let them sit for at least 12 hours. At this point you can use them (optional – can rinse after 12 hours, and then let them sit for another 12 hours).
After sprouting, place all ingredients in a food processor and blend until you get a smooth consistency.
With your hands or an ice cream scooper, form falafel balls (2 oz. each) and place on a Teflex dehydrator sheet. Dehydrate at 115 degrees Farenheit for 2 hours, then remove the Teflex sheet, flip falafel balls over and dehydrate for an additional 3 hours. Remove balls, and serve warm by themselves, or with Dr. D’s Raw Hummus.
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