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Raw Hemp Falafel
  • By
  • Renee Byrd
  • Ingredients
  • ¼ cup  hemp hearts, plus 1 tbsp extra
  • ¼ cup  sunflower seeds, raw or roasted & unsalted, plus 1 tbsp extra
  • 1 slice of gluten free bread, crumbled (optional if you want 100% raw, but it does help with the overall texture!)
  • ¼ cup tahini
  • 1 tbsp olive oil
  • 1 tsp coarse sea salt
  • handful parsley
  • 30 ml fresh lemon juice
  • ½ tsp cumin, ground in a mortar
  • pinch black pepper, ground
  • sesame seeds, to garnish
  • subheading: Cook's notes:
  • Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.
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