Falafel with Garlic & Chilli Sauces Serves 2

Falafel
? 2 handfuls Almonds, soaked overnight & rinsed ? 1 large Carrot, grated ? 12 teaspoon Ground Cumin ? 1 small handful Fresh Coriander ? 12 teaspoon Mineral Salt ? 2 tablespoons Olive Oil ? 1-3 tablespoons Water In a food processor or with a hand blender, process all ingredients together. Keep the mixture stiff enough to shape into 1 inch balls, adding a little Water at a time to help blend. You can eat these as they are, or dehydrate them for 4 or more hours until crispy on the outside. Keeps for 24 hours in the fridge.
Garlic Sauce ? 1 handful Cashew Nuts ? 1 tablespoon Tahini ? 1 teaspoon Lemon Juice ? pinch of Mineral Salt ? 2 cloves Garlic ? Water, as necessary Blend all ingredients until smooth, adding Water for a sauce-like consistency. Chilli Sauce ? 1 large Red Chilli, de-seeded ? 1 Medjool Date, pitted ? 12 Ginger ? 1 teaspoon Apple Cider Vinegar ? 3 tablespoons Olive Oil ? 1 teaspoon of Nama Shoyu or Tamari ? 1 pinch of Ground Cumin ? 1 pinch of Ground Coriander Blend all ingredients together, adding Water for a sauce-like consistency.

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