Carrot Falafel, Hemp-Seed Tabouli

December 3, 2015

Yield: 4 Servings

Ingredients

Raw Carrot Falafel:
1 cup sesame seeds
1/2 teaspoon sea salt
1 1/2 cups carrot pulp from juicing or 1 1/2 cups finely grated carrot, squeezed firmly between paper towels to remove excess moisture
2 cloves garlic, minced
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon ground cumin (optional)
2 tablespoons flax meal
1/4 cup fresh curly parsley

Hemp-Seed Tabouli with Yellow Tomatoes and Mint:
1 cup fresh parsley
1/2 cup fresh mint
1/4 teaspoon sea salt
4 medium yellow vine or Jersey tomatoes, chopped
1 cup shelled hemp seeds (not to be consumed in Australia)
2 tablespoons hemp oil
2 tablespoons freshly squeezed lemon juice

For the Falafel:
Grind the sesame seeds and sea salt in a food processor until finely ground.
Add the carrot pulp, garlic, lemon, cumin, if using, and flax, along with 1/3 cup of water. Process until the mixture is smooth.
Add the parsley to the processor and pulse to combine.
Shape the mixture into twelve small patties. Dehydrate at 115 F for 6 hours, flipping once through.
Alternatively, preheat the oven to 350. Bake the falafel for 15 minutes. Flip and cook for another 10 minutes, or until golden brown on both sides. Top with tangy tahini sauce (pg. 188), and serve.
Stored in an airtight container in the fridge, both dehydrated and baked falafel will keep for up to 4 days. They can also be frozen.
For the Tabouli:
In a food processor fitted with the “S” blade, process the parsley, mint, and sea salt until minced.

Transfer the herbs and salt to a large mixing bowl. Add the tomatoes, hemp seeds, hemp oil, and lemon juice. Mix well, and serve.
Stored in an airtight container in the fridge, the tabouli will keep for 2 days.