Raw Beet Falafels

[Rosa_M]

Raw Beet Falafels
Makes about 12

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Falafels:
2 cups beet pulp (leftover from juicing)
1/4 cup raw, shelled hemp seeds
1/4 cup raw walnuts
1/4 cup ground flaxseed
1 Tbsp nutritional yeast (optional)
2 tsp cumin
1/4 tsp sea salt
1/8 tsp cayenne

Coating:
1/4 cup ground flaxseed
2 Tbsp nutritional yeast (optional)
1/4 tsp sea salt

Coconut yogurt sauce:
1/2 cup raw coconut yogurt (recipe follows)
2 Tbsp tahini
1 Tbsp lemon juice
a pinch sea salt
1/2 tsp cumin

In a food processor, combine the beet pulp, hemp seeds, walnuts, flaxseed, yeast, cumin, sea salt and cayenne. Process until well blended and pretty smooth and shape into 1 1/2 inch balls. Mix the coating together in a small bowl, and dip each falafel ball into it, making sure it is coated. Place the balls on a dehydrator tray, and dehydrate for about 8 hours or until your desired consistency. Meanwhile, whisk together the yogurt sauce ingredients, and when the falafel is ready serve it alongside them.

Raw Coconut Yogurt
Makes 2 cups

4 cups coconut meat (approximately the meat from two young coconuts)
coconut water as need to reach desired consistency (approximately 2 cup more or less if you want it thinner or thicker)
1 teaspoon powdered probiotics (you can open capsules and use those)

In a high speed blender, combine the coconut meat and water and blend until smooth. Stir in the probiotics and place in a covered bowl in a warm place for 8-16 hours or until it reaches the tangyness you like. I let mine sit for about 12. Once ready, chill until cold.

Full details and more recipes: http://fragrantvanillacake.blogspot.co. ... s.html?m=1