Todays dinner was mixed flavors 🙂
I had some falafel cravings but was out of cumin so I seasoned them with Kafta Masala instead. Turned out great. So good that its going on the menu.

The Falafels
makes about 20-25 bites

4 medium sized carrots
1/2 cup sunflower seeds
1/2 small red onion
1 1/2 tbsp Kafta Masala
3 tbsp chia seeds
Salt and black pepper to taste

Hemp hearts or sesame seeds (to roll them in)

Mix all apart from the chia seed until smooth, using a tamper. Put the mixture in a bowl and add the chia seeds. Mix well and let sit for 30 minutes. Form balls and roll them in hemp or sesame seeds.
Put on a tray lined with parchment paper and dehydrate at 41 degrees for 8 hours.

Raw Pad Thai
serves two

1 zucchini
1 large carrot
2 small white turnips
1/2 cup red cabbage
Handful of fresh cilantro
1/2 mango
1/2 avocado

2 tbsp raw tahini
1 tsp tamari
1/2 inch grated ginger
1/2 lime, zest and juice
1/2 red chili pepper, finely chopped (optional)

Cut the zucchini, carrots and turnips into small bars using a mandolin.
Slice the cabbage and the mango really thin.Chop the coriander

Mix tahini, tamari, ginger, lime in a bowl. Whisk until its all combined
Add the chili and pour the dressing over the veggies. Mix well so all vegetables are coated in dressing.
Divide onto two plates, top with falafels and decorate with a 1/4 avocado and fresh cilantro.

If you try this, please tell me how you like it!