Raw Pumpkin Seed Falafels with Pumpkin Seed Dip
Difficulty 5 minutes Serves 12
Think smoothies and shakes are the only way to enjoy Sprout Living
's Signature Simple Pumpkin Seed Protein? Amy Lyons of Fragrant Vanilla Cake
has just enlightened our minds and taste buds with a new delicious savory recipe that packs in the plant-based protein like a champ. Chipotle and cumin spiced raw falafel balls made with a base of leftover carrot juice pulp, served up with a lemoney pumpkin seed butter sauce. Delicious!
Ingredients Raw Pumpkin Seed Falafels Makes 12
2 cups carrot pulp (leftover from juicing) 1 garlic clove 1/4 tsp sea salt (or to taste) 1/4 tsp chipotle powder 1 tsp ground cumin seed 6 scoops Sprout Living Signature Simple Pumpkin Seed Protein Powder Pumpkin seed butter dip/dressing: Makes 1/2 cup 1/4 cup raw pumpkin seed butter 2 Tbsp lemon juice 2 Tbsp filtered water sea salt to taste 1/2 tsp ground cumin pinch of ground chipotle powder 1 small garlic clove, minced
Directions Raw Pumpkin Seed Falafels
In a food processor, combine all ingredients and pulse until well blended and starting to hold together when squeezed. Roll into 12 balls, and place on a lined dehydrator tray. Dehydrate for about an hour until warm and crispy on the outside. Serve with Pumpkin Seed Butter Dipping Sauce (recipe follows) or on a salad with the sauce drizzled over.
Pumpkin seed butter dip/dressing:
Whisk together all ingredients until smooth (if you would like it thinner, add a little more water). Serve with the falafel for dipping or as a dressing on a salad with the falafel.