Ingredients:

1 cup sunflower seeds
4-2 cloves garlic or to taste
Teaspoon onion powder
2-4 tablespoons cumin
Cup cilantro
Quarter cup chopped parsley
Quarter cup natural lemon
Pinch of coarse salt Atlantic
Pinch of coarse black pepper
2-1 tablespoons raw tahini (Nature Camps)
Preferably olive oil 1 cold pressing

Method:
 
1. The food blender mix the sunflower seeds, garlic, onion, Lucien, coriander, parsley, salt and pepper and stir for a minute.
 
2. Add the olive oil and lemon, and continue to mix.
 
3. Add the tahini – as needed can also add a little water until the consistency of mashed.
 
4. Mixture form small balls and flatten each ball in the middle.

5. Spread on a tray fragment of paper and place to dry. You can also put in the oven preheated temperature of 50-100 degrees for half an hour – to put the tray with the door open to dry    

* It is recommended to submit the felafel’s balls on a bed full of lettuce, sprouts and carrots of tahini and lemon sauce.