Raw Beet Falafels

Anyways, back to the falafel.  They turned out freaking delicious!  I served them with a probiotic rich coconut yogurt sauce and I enjoyed them way more than the fried version of falafel I used to eat.  Yes, they require dehydration, but otherwise they are pretty quick to make and definitely worth it!

Raw Beet Falafels
Makes about 12

Falafels:
2 cups beet pulp (leftover from juicing)
1/4 cup raw, shelled hemp seeds
1/4 cup raw walnuts
1/4 cup ground flaxseed
1 Tbsp nutritional yeast (optional)
2 tsp cumin
1/4 tsp sea salt
1/8 tsp cayenne

Coating:
1/4 cup ground flaxseed
2 Tbsp nutritional yeast (optional)
1/4 tsp sea salt

Coconut yogurt sauce:
1/2 cup raw coconut yogurt (recipe follows)
2 Tbsp tahini
1 Tbsp lemon juice
a pinch sea salt
1/2 tsp cumin

In a food processor, combine the beet pulp, hemp seeds, walnuts, flaxseed, yeast, cumin, sea salt and cayenne.  Process until well blended and pretty smooth and shape into 1 1/2 inch balls.  Mix the coating together in a small bowl, and dip each falafel ball into it, making sure it is coated. Place the balls on a dehydrator tray, and dehydrate for about 8 hours or until your desired consistency. Meanwhile, whisk together the yogurt sauce ingredients, and when the falafel is ready serve it alongside them.

Raw Coconut Yogurt 
Makes 2 cups

4 cups coconut meat (approximately the meat from two young coconuts)
coconut water as need to reach desired consistency (approximately 2 cup more or less if you want it thinner or thicker)
1 teaspoon powdered probiotics (you can open capsules and use those)

In a high speed blender, combine the coconut meat and water and blend until smooth.  Stir in the probiotics and place in a covered bowl in a warm place for 8-16 hours or until it reaches the tangyness you like.  I let mine sit for about 12.  Once ready, chill until cold.