Falafel with Tahini Sauce and Hot Sauce

Spirit of the Dawn Cuisine

Falafel

with Tahini Sauce and Hot Sauce

yields 36 small falafel,

to make 12 large lettuce wraps

Falafel are one of my most favorite foods

and this version with walnuts standing in for chickpeas

and dehydrating replacing deep frying is outstanding.

Serve with Tahini Sauce and Hot Sauce inside Lettuce Wraps

or as part of a Middle Eastern platter of delicacies.

all ingredients raw and organic

Falafel

Place in a food processor:

1 pound Walnuts, soaked 6 to 8 hours,

drained, rinsed well, and drained again

6 Tablespoons Olive Oil

6 Tablespoons Tahini

2 Tablespoons Lemon (or Lime) Juice

1 small Yellow Onion, chopped

2 to 3 Cloves Garlic, chopped

2 teaspoons Cumin Powder

1/2 teaspoon Cardamom Powder

1/4 teaspoon Cayenne Powder

1 1/2 teaspoons Himalayan Pink Crystal Salt

1/2 cup gently packed Cilantro Leaves

1/2 cup gently packed Parsley Leaves

Process till mixture is completely smooth,

scraping down sides as is necessary.

Taste and adjust seasoning adding more spices or salt.

Do a final processing and tasting making sure texture is smooth

without any large pieces remaining.

Remove mixture to bowl.

Using a small (2 Tablespoon) ice cream scooper,

place 12 level scoops each on three lined dehydrator trays.

Gently pat down each scoop to form

a neat flat falafel about ½ inch high and 2 inches wide.

Dehydrate for 5 hours at 115 degrees.

Flip over and dehydrate another 5 hours at 115 degrees.

Flip back over to serve.

Tahini Sauce

Place in food processor:

1 cup Tahini

½ cup Lemon (or Lime) Juice

2 cloves Garlic, chopped

1 teaspoon Cumin Powder

¼ teaspoon Cayenne Powder

1 teaspoon Himalayan Pink Crystal Salt

1/3 cup Water

1 cup gently packed Parsley Leaves

Process into a smooth, creamy, and thick sauce,

scraping down sides as is necessary.

Taste for texture and seasonings,

adding more salt, spices, or lemon.

Process in any additions.

Do a final tasting and remove to serving bowl.

Hot Sauce

Place in blender container:

About 3 ½ ounces Red or Green Hot Peppers,

stems and seeds removed,

chop remaining peppers (about 2 ½ ounces)

½ cup Olive Oil

1 cup gently packed Cilantro Leaves

2 cloves Garlic, chopped

½ teaspoon Himalayan Pink Crystal Salt

Blend till smooth.

Taste to adjust seasoning.

Blend again to incorporate any additions and

remove to serving bowl.

To Serve

Falafel may be served warm inside Lettuce Wraps

with Tahini Sauce and Hot Sauce,

Red Peppers Slices, Tomato Wedges, and Microgreens

or as part of a Middle Eastern platter of delicacies.

Store falafel and sauces covered in the refrigerator.

Bring falafel to room temperature to serve

or reheat in the dehydrator.

Enjoy!

Bulk organic herbs, spices and essential oils. Sin