| ¾ bag | pumpkin seed |
| ¾ bag | sunflower seed |
| ¼ bag | sesame seed |
| 10 | sun-dried tomatoes |
| 1 tsp | oregano |
| 1 tsp | sweet paprika powder |
| ½ tsp | rosemary |
| 1 stalk | dill |
| ¼ tsp | chili |
| 2 tbsp | olive oil |
| 1 clove | garlic |
| 1 tsp | apple cider vinegar |
Note: ingredients that say “bag” should be “cup” - this app doesn’t give a cup feature.
Place all of the ingredients into a food processor and grind until desired consistency (you don’t want to turn it into a purée).
Using your hands, make little balls out of the mixture, around the size of a dried apricot, then squish them a little to flatten.
You may also dehydrate them if you have access to a dehydrator. The smaller they are, the less time it will take, mine take about 2 hours at 42oC. Dehydrating makes them nicer to eat on their own, but won’t make much difference if you’re just planning on putting them inside a wrap.
How to eat the falafels: Falafels can be eaten on their own, with yummy raw sauces, in salads, in wraps, or you can even make zucchini spaghetti and “meatballs”. They are great at replacing nuts for those who still like that bit of “heaviness” or hard texture in your food, and you can change the spices to resemble dishes from other countries (e.g. for a taste of India, add a bit of curry, or replace it with cumin and coriander seeds for a more Lebanese flavour).
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