Serves: 6
Total Calories: 2,137

12 cups raw or untoasted almonds
3/4 cup garlic
3 red onions chopped
6 cups sprouted chickpeas
1 1/2 cups raw or untoasted sesame oil
3/4 cup Nama shoyu or tamari soy sauce
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon dried smoked Spanish paprika

1. Place the almonds in a food processor and chop until they are a fine powder. Add all of the remaining ingre - dients and chop until well-blended to create a doughy consistency.

2. With wet hands, form the dough into balls 1/2-inch in diameter. Place the balls on dehydrator screens and dehydrate at 105°F for 4 hours. If the dough seems a bit runny, use a Teflex sheet on top of the screens.

3. Roll each ball over and dehydrate for an additional 4 hours, or until the falafel reach the desired crunchiness.

4. Arrange the falafel on a platter and serve.

For a Change . . .
* Serve with 1 cup Salsa, 1 cup Lemon Tahini Dressing, or 1 cup Mango Salsa for a variety of tastes.

FYI . . .
In many Middle Eastern countries, falafel is served as a streetside fast food, very similar to the way hot dogs are in North America.

Nutritional Facts:

Serves: 6
Total Calories: 2,137
Calories from Fat: 1,680

More Recipes from the The World Goes Raw Cookbook:
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Baba Ganoush
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Breadsticks with Za'atar Dipping Sauce
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Classic Middle Eastern Lemon Dressing
Classic Middle Eastern Salad
Wilted Spinach Salad with Marinated Eggplant Tapenade
Tabouleh
Creamy Oregano Mint Dressing
Lemon Tahini Dressing
Sprouted Chickpea Falafel
Dolmas
Halvah Truffles
Baklava
Fresh Figs Drizzled in Honey and Cacao