This raw falafel is scrumptious! Made with sprouted chickpeas, which are rich in carbohydrates and dietary fiber, they keep you feeling full after a meal. Sprouting makes them easy to digest and packs them with nutrition. One serving of sprouted chickpeas contains 105 mg of calcium, 115 mg of magnesium, 366 mg of phosphorus, 875 mg of potassium, 557 micro mg of folate, and 67 IU of vitamin A. They also contain trace amounts of iron, sodium, vitamin C, thiamin, niacin, vitamin B-6, and vitamin K.

To sprout chickpeas, simply place the dry beans in in at least twice as much water in a sprouting container and let soak over night. The next morning, drain them, and let them sit. Rinse and drain at least every 12 hours. It really only takes about 24 hours before tails start to grow and they can be eaten, but you can let them grow a little longer. I love to toss them on salads. What’s not to love!

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