Purslane Falafel (9)
I'm always trying to find new ways to use purslane. Of course I want to keep it raw, this is a great way to eat more purslane as the it seems to disappear in the strong Middle-Eastern flavors. It's easy to snack on this right out of the dehaydrator so much that it never seems to make it to a plate!
Purslane - Fill your food processor full with purslane, as much as you can fit and pulse until smooth.
1/3 cup almonds, add and pulse until well chopped
Put the obove in a large bowl.
2/3 cup almond flour, add to large bowl
Process the following until smoothish and add to bowl:
1 1/2 cups fresh parsley
3/4 cups fresh cilantro
1/2 tomato
1/4 red onion
3 cloves garlic
Juice of 3 limes (or lemons)
1/4 cup olive oil
1 1/2 tsp salt
1 tbsp cumin
1 tbsp chili powder
dash habenero
1/2 cup tahini
Once all ingredients are stirred well, form into balls and dehydrate.
Dressing:
Mix lemon juice and tahini to taste and add garlic powder and salt to taste, thin with water if desired to dip falafel.
Enjoy as a snack or put on a pita with sprouts, tomatoes, cucumbers, and shredded lettuce.
Purslane - Fill your food processor full with purslane, as much as you can fit and pulse until smooth.
1/3 cup almonds, add and pulse until well chopped
Put the obove in a large bowl.
2/3 cup almond flour, add to large bowl
Process the following until smoothish and add to bowl:
1 1/2 cups fresh parsley
3/4 cups fresh cilantro
1/2 tomato
1/4 red onion
3 cloves garlic
Juice of 3 limes (or lemons)
1/4 cup olive oil
1 1/2 tsp salt
1 tbsp cumin
1 tbsp chili powder
dash habenero
1/2 cup tahini
Once all ingredients are stirred well, form into balls and dehydrate.
Dressing:
Mix lemon juice and tahini to taste and add garlic powder and salt to taste, thin with water if desired to dip falafel.
Enjoy as a snack or put on a pita with sprouts, tomatoes, cucumbers, and shredded lettuce.