Categories: dehydrator, raw
Ingredients
- 3 C Sprouted Garbanzo Beans (chick peas)
- 1 C Chopped Onion
- 2 Cloves Garlic
- 1 C Sunflower Seeds
- 1/2 C Ground Flax Seeds
- 1/4 C Lemon Juice
- 1/4 C Parsley
- 2 T Olive Oil
- 2 t Coriander
- 3 t Cumin
- 1 T Nama Shoyu
- Alfalfa sprouts (for serving)
- Mango Pineapple Salsa
- 1 C Chopped Pineapple
- 1 C Chopped Mango
- 1 C Chopped Jicama
- 1/2 C Chopped Onion
- 3 T Finely Chopped Cilantro
- 1 Lime (juice from)
Directions
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Sprout Garbanzo Beans. Place 2 C dry beans in a jar, cover with water and let soak for 24 hours. Make sure there is plenty of room in the jar as these will expand quite a bit. Drain off water and rinse 3 times a day until little sprouts appear. Usually 2-3 days.
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Place sunflower seeds in food processor and grind until fine. Place ground sunflower seeds in large bowl.
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With food processor running, drop 2 cloves of garlic in. Let run until garlic has been chopped.
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Place sprouted garbanzo beans in food processor with garlic. Process until a mash is achieved. Remove to bowl with sunflower seeds.
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Chop onion in food processor, pulsing until a very fine chop in achieved. Place in bowl with garbanzo bean mixture.
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Chop parsley and add along with remaining ingredients to bean mixture. Combine well.
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Shape into golf sized balls and dehydrate, beginning at 140 degrees for 1 hour and then reducing heat to 116 for 4 to 6 hours. You will want to check as they dehydrate. They should be crispy on the outside but still a little soft on the inside.