Raw food, how I am growing to adore you…You are beautiful to look upon and grace my meals with vitality and health.
2 cups sprouted legumes [I used a combination of garbanzo beans and lentils]
1 cup freshly chopped parsley
3 cloves garlic, minced
Juice and zest of ½ lemon
½ cup raw walnuts
¼ cup chopped shallot
¼ cup raw tahini [What a wonderful flavor this has! It reminds me of an unsweetened halva, something regular tahini has never hinted at to me]
1½ tsp ground cumin
1½ tsp ground coriander
1 tsp turmeric
crushed red pepper flakes [I used about ¼ tsp for a little zip, add more if you like it spicier]
freshly cracked black pepper
Place all ingredients into a food processor and pulse until well combined. Season to taste with salt and pepper.
I used raw organic collard green leaves as wrappers for the falafel and rolled them with a slice of tomato and cucumber. I served this with some dilled raw tzatziki sauce.
Raw Dilled Tzatziki Sauce
I purposefully made this sauce on the thin side because I wanted it more as a dipping sauce rather than a dip. If you want a thicker sauce, use ½ cup cashews.
⅓ cup raw cashews, soaked for 2 hours
¼ cup water
Juice of ½ lemon
1 -2 cloves garlic, depending upon how garlicky you like it
2 T fresh dill, divided
¼- ½ cup cucumber, deseeded and diced
Freshly-cracked black pepper
Place the cashews, lemon juice, 1 T dill and one clove of garlic in a blender and pulse until combined. Slowly add the water until you reach a pourable consistency. Season to taste with salt and pepper, and if you wish more garlic flavor, add the second clove. Blitz again until the sauce is smooth. Pour into a container and add the remaining dill and cucumber.