Dinner Raw Falafel Wrap Raw Falafel Patties 2 cups of chickpeas (soaked overnight and drained) 2 cups of sunflower seeds (soaked overnight and drained) 1 cup of carrots (cut in large chunks) 1 cup of leeks 2 garlic cloves 1/2 teaspoon of curry 1 teaspoon of dried oregano 1 teaspoon of dried thyme 1 cup of fresh cilantro 1/2 tablespoon of olive oil Pinch of Celtic salt Juice of half a lemon Wraps 5 or 6 large collard green leaves Extra Veggies 1/2 cup of shredded carrots 1/2 cup of cubed tomatoes 1/2 cup of finely sliced red cabbage 1 cup of clover sprouts INSTRUCTIONS Put all the falafel patties ingredients in a food processor using the “S” blade and process until you achieve a fine and sticky consistency. Place a tablespoon of falafel patty on a collard green leaf. Layer your favorite fresh veggies on top. This time I used tomato, shredded carrots, red cabbage (for an extra dose of glucosinolates!) and my beloved clover sprouts. Sometimes I’ll add some no-bean cilantro hummus or a touch of cashew dip to make it extra scrumptious. Enjoy! Enjoy! Raw Cilantro ( no bean Hummus) INGREDIENTS 1 whole medium zucchini 3 cloves of garlic 1/2 bell pepper 4″ of leek base juice of 1 lemon 1 cup sesame seeds 1 tsp himalayan sea salt 1/2 bunch fresh cilantro 1/2 cup water INSTRUCTIONS Place the ingredients in a Vitamix or food processor using the S-shaped blade and pulse until you achieve a nice creamy texture. Done! Note: I much prefer using a Vitamix. It consistently achieves that smooth, whipped cream kind of consistency that typical blenders or food processors can’t deliver. But if you don’t have one and are using a regular food processor, you might need a little more water. Start with 1/2 cup and slowly add more as needed but stay under a cup to avoid making the hummus too runny. Enjoy!
Posted on: Mon, 29 Dec 2014 10:15:04 +0000
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