Guest guest Posted November 4, 2005 Report Share Posted November 4, 2005 Falafel Serves 4-6 1 1/2 c almonds soaked overnight in filtered water1 1/2 c walnuts soaked overnight in filtered water1/4 c raisins soaked 1-2 hours3/4 c sesame seeds ground fine1/2 c parsley minced1/2 c cilantro minced1 1/2 T garlic minced2 T sage fresh and minced3 T oregano fresh and minced2 T olive oil2 T lemon juice1/2 t black pepper2 t Celtic sea salt In champion juicer or other homogenizer, homogenize the almonds, walnuts and soaked raisins. Hand mix in remaining ingredients to the nut mixture. When thoroughly mixed form into small 1/2 dollar size thumbprints and dehydrate for 4-6 hours. Serve with Pignoli-dill sauce (below). Pignoli-Dill Sauce Makes 2 cups 1c pine nuts1/3 c lemon juice1/3 c olive oil1/3 c waterT garlict Celtic sea salt3 T dill, fresh and chopped In high-speed blender, blend pine nuts, lemon, olive oil, water, garlic and salt until smooth. Pulse in fresh dill. Serve with falafel or simply as a dressing Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ www.onegrp.com/?mamanott organic cosmetics http://suziesgoats.wholefoodfarmacy.com/ FareChase - Search multiple travel sites in one click. Quote Link to comment Share on other sites More sharing options...
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