Surprise Falafel with Sweet Cashew Sauce

I've experimented with raw falafel this weekend and I must say--they are probably the most delicious thing I've made, ever. I call them 'Surprise Falafel' because you will be surprised that these are not fried and actually good for you. I'm not big on measuring, so feel free to explore with your own proportions for the below (or add other veggies/nuts to your liking).

Ingredients:

Falafel:
5 hearty handfuls of sunflower seeds
1-2 cups of green cabbage
handful of pulp from carrot juice
1/4 cup red onion
1/4 cup parsley
1 robust tablespoon turmeric
1 robust tablespoon curry
1 robust tablespoon cumin
2 teaspoon Himalayan sea salt*

Blend all ingredients in a food processor until you get a sticky texture and spices are evenly blended throughout. Make small balls with mixture. If you have a dehydrator, dehydrate several hours until outside of balls are slightly crispy. If you don't have a dehydrator, place on a baking sheet and in oven at 150 degrees with the oven door open until outside is slightly crispy.

Sweet Cashew Sauce:
2-3 tablespoons of Raw Cashew butter (I love the one from Artisana)
juice from one lemon
splash of H20
Dash of Himalayan sea salt*

Blend all in food processor until light and whipped. This is an amazing sweet dipping sauce or dressing (if you want to make a falafel salad). The sweet complements the salty, curry flavor of the falafel.

Go get to work! Enjoy!

*I've come across Himalayan sea salt thanks to raw food guru Sarma Melngailis of NYC's Pure Food & Wine. To learn about it and the health benefits visit: http://www.himalayanlivingsalt.com/ I don't use much, if any, salt in my cooking (it makes me feel puffy and retain water and is an appetite stimulant) but when I do, I now use Himalayan sea salt and don't experience the negative side effects I once did with processed/stripped table salt.