Ingredients:

2 cups almonds soaked overnight
½ cup sunflower seeds soaked overnight
2 carrots
1 zucchini
½ cup chopped parsley and or coriander
1 tbs ground cumin
1 tbs turmeric
1 tsp salt
½ tsp grated ginger and/or garlic (optional)
1 tsp basil paste
Tbs lemon juice

Method:

Process all ingredients with either a food processor or juicer on solid plate. Form into round balls with hands about 3cms each or use a falafel maker to make patties. Place on dehydrator trays directly (no need for bake sheets) and dehydrate for about 6 hours until the desired dryness is achieved. Serve whilst still warm from dehydrator with sprouted hummus dip as a sauce or avocado dressing or other as desired and a salad. Alternatly you can shallow fry patties in a non-stick pan, oven bake or even BBQ. The above recipe is great for using up the pulp from juiced vegetables as well as the pulp from making almond milk.