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02-22-2011, 10:39 AM
I recently came across falafel chips but they aren't raw. :( Does anyone have a recipe for something similar using chick peas? I would really like to make my own in a raw version.
02-22-2011, 11:27 AM
I haven't seen one but if I tried I'd sprout chickpeas for 2-3 days, then puree them in a food processor and add spices to taste, perhaps adding a bit of water or other liquid if it needs help blending (try not to use much if any oil, oil can't be dehydrated and if there's more than just a bit they will not get crispy and will be very oily). Then spread thinly on dehydrator sheets and dehydrate until crispy.
If you try it let us know how it comes out, I might try it also it sounds like a good idea and I try to avoid corn so this could make good corn free chips.
02-22-2011, 12:51 PM
Flying Falafel Croquettes from Raw Food for Real People by Rod Rotondi
Makes about 30 to 40 croquettes (somelikeitraw's note - could make these thinner so they are chips? Maybe? Possibly even half the recipe so you aren't inundated by chips?)
5 C sprouted chickpeas
3 C hulled sunflower seeds
2 medium lemons, peeled & quartered
1/2 C tahini
6 medium cloves garlic
1 1/2 bunches fresh parsley leaves, about 1 1/2 C
3 Tbsp cold-pressed olive oil
1 Tbsp sea salt
2 1/2 tsp ground cumin
1 C coarsely chopped onion
1. Put chickpeas & sunseeds in FP and grind well. Remove to large bowl.
2. Put the lemons first, then all other ingredients in a blender and blend well.
3. Pour blended mixture into the bowl with the chickpeas and mix well. Taste and adjust seasonings, if desired.
4. With ice cream scoop or spoon, scoop balls of the mixture onto a parraflex sheet on D tray. Balls can be anywhere from 1 to 2 inches in diameter, bigger takes longer in the D. Can also be formed into patties. (somelikeitraw's note - I'm thinking one could just spread thinly on the parraflex sheet and cut to desired shape, ie:triangles or what not, when flipping and removing parraflex. Remember not to spread too thinly as things get thinner as they dehydrate.) Dehydrate @ 125 for the first hour (somelikeitraw's note - I'm not sure the higher temp is needed when starting with a thin spread instead of a ball or patty. Also, have read several places that one should only start @ high temps with an Excalibur D) . Then lower temp to 110 and D for another 9 to 13 hours, until golden brown and slightly crispy on outside.
I really like the idea of making this into chips! Thanks for posting your question!
02-22-2011, 12:54 PM
Hmmm... am wondering if subbing some ground flax seeds for sunflower seeds, or even just adding some ground flax seeds, might make a crispier chip.
If you make this recipe into chips, please post your results. :pp:
03-04-2011, 09:54 PM
Oh yum!! Thanks everyone, I'm going to try that recipe and I will definitely be adding some flax seeds too. :)
03-17-2011, 11:03 AM
OMG!!!! I made raw falafel chips/crackers and they are awesome!!!!!!! I used Rawmazing's recipe from her blog for falafel but I added some more stuff and they turned out so awesome!!! My new favorite chip/cracker. I would totally buy these if they were in stores!!
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