Sometimes a recipe just comes together first time, and this is one of those times.
This recipe has ‘salad’ in the title, but the hearty raw falafels, parsnip rice and cashew sauces make this is more of a main meal.
I wanted to make a raw falafel recipe that didn’t rely on nuts as the base ingredient, so I sprouted up some chickpeas to see how they’d fair with a little ground almond for extra fluffiness.
Once dehydrated the chickpeas take on a much less distinct flavour, but if it’s still not doing if for you – or whoever you’re serving to – I recommend steaming the sprouted chickpeas for 5 to 7 minutes. This way you’re getting the best of both worlds by lightly cooking. This can also help with digestion, because some people have trouble with raw chickpeas.
Raw Falafel Salad Recipe
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