Yesterday was Falafel Appreciation Day so we had falafel for dinner last night.
Soak and sprout 1 cup of dried garbanzo beans. This takes four days. If you don't have the time you can just soak them over night. When you are done you should have about 3 cups of soaked/sprouted beans.
Do yourself a favor and do not use canned beans. Or any canned food for that matter. They line the cans with BPA and that leaches into the canned food causing all kinds of problems that we won't get into here. It's cheaper to buy dried beans and very simple to soak and sprout them. Do it. You will feel more self sufficient, create less waste and you will thank yourself later. Soaked and sprouted beans are more nutritious and easier to digest. You will have less bean related gas if you soak and sprout beans before cooking.
Use those beans to make Falafel!
These are baked falafel. Crisp on the outside, warm and soft inside.
Because they are baked, they are very low fat. You can also fry these in oil for a crispier (greasier, heavier) product. A sort of "happy medium" can be reached by baking them in advance and gently heating them in a lightly greased skillet before serving.
Sprouted wheat flat bread, falafel, tomato, onion, vegan yogurt sauce and red lettuce came together and made my mouth very happy.
The money shot:
What did you do for Falafel Appreciation Day?