1/2 cup soaked sesame seeds
1 cup soaked walnuts
1 cup soaked almonds
1/4 cup olive oil
2 tablespoons lemon juice
1/4 jalapeno pepper
1/4 cup each – loosely packed fresh parsley and cilantro leaves
2 cloves garlic (original recipe calls for 3)
2 teaspoons dried oregano
1 teaspoon freshly ground black pepper
1 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
1/4 – 1/2 cup fresh water
Puree jalapeno, parsley, cilantro, and garlic with the olive oil and lemon juice. Scrape down bowl of food processor if needed – you’re looking to create a smooth paste. Add rinsed and drained nuts along with all of the dried spices. Puree until all the nuts are ground to about the size of a sesame seed or smaller. Add water if necessary to create a dough that will stick together but is not too wet to shape into patties or balls.
Have a dehydrator tray filled with a grid sheet ready to go. Form falafel patties with clean, moist hands – about 3/4 inches thick and 1 1/2 inches across. Place each patty on the tray and dehydrate at 145 degrees for one hour and then at 115 until dry.
I used the cashew cream sauce (see enchilada recipe) to drizzle on top and ate them wrapped in lettuce with extra mint, sliced yellow bell peppers and cucumbers. Pretty tasty.