Raw Vegan Falafel and Mango Chutney

Prep time: 15 Minutes
Yield: Makes 3-4 Servings

Falafel Ingredients:

• 3/4 Cup Sprouted Chickpeas (Ground in the food processor)
• 3/4 Cup Raw Sunflower Seeds (Finely ground in the food processor)
• 3/4 Cup Raw Almonds (Finely ground in the food processor)
• 1/4 Yellow Onion (Diced)
• 1/4 Cup Olive Oil
• 2 Tbsp Fresh Lemon Juice
• 1/3 Cup Nama Shoyu
• 3 Garlic Cloves
• 2 Tbsp Curry Powder

Mango Chutney Ingredients:

• 2 Cups Chopped Mango
• 2 Tbsp Fresh Lemon Juice
• 1 1/2 Tsp Raw Apple Cider Vinegar
• 2 Tbsp Stone Ground Mustard
• 1/4 Tsp Salt
• 2 Garlic Cloves (Peeled and crushed with the garlic press)
• 1 1/2 Tsp Agave Nectar
• 1 Bunch Chopped Fresh Cilantro
• 1/4 Tsp Finely Chopped Red Bell Pepper
• 1/4 Cup Finely Chopped Red Onion
• 1/4 Tsp Cayenne Pepper

Falafel Directions:

1. In a mixing bowl combine all falafel ingredients and mix thoroughly.
2. Using a small ice cream scoop create falafel mounds.
3. Note – I do not own a dehydrator so I enjoyed this recipe as-is. To create this recipe as the texture of falafels place mounds onto the dehydrator tray and dehydrate at 100 F for approximately 32 hours. Again, I enjoyed this recipe without using the dehydrator and just served these falafels in lettuce wraps with my Mango Chutney.

Mango Chutney Directions:

1. In a mixing bowl combine all ingredients.
2. Mix well and serve!