Categories: dehydrator, raw

Ingredients

• 3 C Sprouted Garbanzo Beans (chick peas)
• 1 C Chopped Onion
• 2 Cloves Garlic
• 1 C Sunflower Seeds
• 1/2 C Ground Flax Seeds
• 1/4 C Lemon Juice
• 1/4 C Parsley
• 2 T Olive Oil
• 2 t Coriander
• 3 t Cumin
• 1 T Nama Shoyu
• Alfalfa sprouts (for serving)
• Mango Pineapple Salsa
• 1 C Chopped Pineapple
• 1 C Chopped Mango
• 1 C Chopped Jicama
• 1/2 C Chopped Onion
• 3 T Finely Chopped Cilantro
• 1 Lime (juice from)

Directions

1. Sprout Garbanzo Beans. Place 2 C dry beans in a jar, cover with water and let soak for 24 hours. Make sure there is plenty of room in the jar as these will expand quite a bit. Drain off water and rinse 3 times a day until little sprouts appear. Usually 2-3 days.

2. Place sunflower seeds in food processor and grind until fine. Place ground sunflower seeds in large bowl.

3. With food processor running, drop 2 cloves of garlic in. Let run until garlic has been chopped.

4. Place sprouted garbanzo beans in food processor with garlic. Process until a mash is achieved. Remove to bowl with sunflower seeds.

5. Chop onion in food processor, pulsing until a very fine chop in achieved. Place in bowl with garbanzo bean mixture.

6. Chop parsley and add along with remaining ingredients to bean mixture. Combine well.

7. Shape into golf sized balls and dehydrate, beginning at 140 degrees for 1 hour and then reducing heat to 116 for 4 to 6 hours. You will want to check as they dehydrate. They should be crispy on the outside but still a little soft on the inside.

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