Falafel cone ready for dehydrating.

(from RAWVOLUTION by Matt Amsden, pg 140)

Sprouted and dehydrated chickpea croquettes seasoned with fresh herbs and Indinan spices.

¾ cup sprouted chickpeas, ground in a food processor
¾ cup raw sunflower seeds, finely ground in a food processor
¾ cup raw almonds, finely ground in a food processor
¼ yellow onion, diced
¼ cup olive oil
2 tablespoons fresh lemon juice
1/3 cup Nama Shoyu
3 cloves garlic, peeled
2 tablespoons curry powder

My falafels:

½ cup sprouted chickpea seeds ( I soaked ¼ cup chickpea seeds )
3 tablespoons psyllium husk powder
25 grams young coconut meat
3 tablespoons red vadallia onion
1 tablespoon fresh lemon juice
1/8 teaspoon crushed garlic
2 tablespoons madras curry powder
1.5 tablespoons cumin powder
½ teaspoon coriander powder
125 grams shredded carrot
375 grams shredded yellow squash, water squeezed out until squash is dry
8 grams chopped cilantro
2 tablespoons coconut aminos
dash cayenne pepper
dash dried onion flakes
dash garlic granules

I am dehydrating my mounds at 100 degrees for at least 32 hours.