Are you looking for a non dessert/sweet recipe to utilise all that almond pulp/flour you have left following your almond milk making?

Well look no further.

Hannah brought me some delicious raw felafel when she came to visit on my recent trip to Australia, (so delicious I scoffed it all before I had a chance to take a photo nevertheless see what the ingredients were.)

So last week I played around with my own recipe and it took a few attempts but here is my version of raw felafel.

Raw Felafel

1/2 cup of soaked and rinsed sesame seeds {make sure you soak the sesame seeds for at least 2 hours but not longer than 7 hours and rinse thoroughly. This will remove the bitterness and reduce enzyme inhibitors}

1 cup of almond pulp or flour

2 tablespoons of lemon juice

1 tablespoon of loosely packed coriander/cilantro leaves

1 teaspoon cumin

1/4 teaspoon tumeric

1/4 teaspoon garlic powder

1/2 teaspoon Himalayan sea salt

small dash of cayenne pepper

2 dates soaked in water and keep soak water

Place all ingredients save for soak water in a food processor fitted with an S blade and pulse until well combined. You want to have all ingredients well mixed but still have most sesame seeds intact. It doesn’t matter if you have processed a portion but you want to retain some chunkiness.

Once well combined, add 1 tablespoon of soak water and pulse. The mixture should be able to hold together when formed into a ball, if not use a little more soak water.

When your mixture is able to hold together but not too wet, form into balls or felafel shapes and place on your dehydrator sheet and dehydrate for 10 hours on 120′F.

Check that you don’t over dehydrate your felafel as they may end up coming out with the consistency of dog kibble You want them to resemble real felafel  - slightly crunchy on the outside crumbly on the inside.

Garlic Tahini Sauce

4 tablespoons lemon juice

4 tablespoons tahini

2 tablespoons nama shoyu/tamari

2 tablespoons of water

1 garlic clove crushed

Whisk all ingredients together well (I just blended all mine up in the tribest personal blender to give a smoother texture) and serve on top of your felafel