Photo by Eva Kolenko

Raw Falafel Bowl with Avocado Salsa

  • 2 cups dried chickpeas
  • ¼ cup red onion, chopped
  • ¼ cup carrots, shredded
  • 2 tablespoons parsley, chopped
  • 2 tablespoons cilantro, chopped
  • 2 tablespoons raw cannabis leaves, chopped
  • 2 tablespoons tahini
  • 1 tablespoon cold-pressed olive oil
  • 2 teaspoons cumin
  • 2 teaspoons lime juice
  • 2 garlic cloves, minced
  • 2 cups baby spinach
  • 1 cup shredded carrots
  • Sea salt and freshly ground black pepper to taste
  • Avocado salsa, recipe follows

Rinse 2 cups dried chickpeas and remove any debris. Place them in a 2-quart wide mouth jar and cover with 2 inches of water. Secure cheesecloth to the top of the jar with a rubber band and soak for a minimum of 16 hours in a cool, dark spot in the kitchen.

Drain and rinse chickpeas several times and cover with 2 inches of water. Rinse and repeat every 8 hours until chickpeas begin to sprout ¼ inch, 4 to 7 days.

Once sprouted, place chickpeas on a sheet pan and air dry 4 to 6 hours. Store in an airtight container in the refrigerator.

Combine chickpeas, onion, carrots, parsley, cilantro, cannabis leaves, tahini and olive oil in a food processor and blend until the ingredients are coarsely chopped. Add the cumin, lime juice and garlic. Pulse to evenly distribute. Refrigerate for at least an hour. Form into balls or patties.

Combine spinach and carrots, season with salt and pepper, pair with the falafel and top with avocado salsa. Makes 4 servings.

To make avocado salsa: Combine 1 large avocado cut into chunks, ¼ cup lime juice, ¼ cup chopped red onion, 1 finely chopped serrano chili, ¼ cup chopped cilantro, 2 tablespoons raw cannabis leaves, 1 tablespoon chopped parsley, ½ teaspoon ground cumin and salt and pepper to taste.


Buy Kitchen Toke magazine >>