Raw Falafels

To prepare your mise en place, start by soaking the almonds and walnuts. Soak in water for a few hours or overnight. Once you are ready to make the falafels, finely grind the sesame seeds in a spice grinder or food processor. Next, mince the garlic and finely chop the cilantro, parsley and oregano. Lastly, gather the lemon juice, oil, cumin, and salt. Set everything aside.

To make the falafels, drain the almonds and walnuts and place into a food processor along with the dates. Or if using a juicer with a solid plate is also a great equipment option for a smooth and thick pate. Purée the mixture until it becomes as fine as possible. Place into a mixing bowl and add your mise en place from above. Using your hands, thoroughly mix the ingredients together. To form the falafels, place a small scoop into your hand and form into a ball. Press your thumb into the center to form an indent. For raw falafels, dehydrate them for 3 to 4 hours at 115°F (46°C) or until crisp. For cooked falafels, place into a 250°F (120°C) and cook for 30 to 35 minutes or until golden.

To make the dressing, place everything into a high-speed blender and blend until smooth. *Note: This recipe will make more than you need for this dish. Any leftovers will keep for about a week in the refrigerator. This dressing is great on salads, greens, grains or even on potatoes or grilled tofu.

To serve the falafels, place a few into a lettuce leaf with some of the tahini dressing. These also go well with Tabouli Salad (see Rouxbe for recipe) and slices of avocado.