Loosely chop the cauliflower, walnuts, carrot and zucchini from the dry ingredients, pulse using a food processor in batches (if you do not have a food processor you can grate ingredients) adding the green onions and herbs to taste.
You are looking to achieve a “couscous” type texture, mix together well. Peel zucchini in the wet list, blend with soaked and sprouted chickpeas, juiced lemon, red onion, pumpkin seeds and optional ingredients (recommended).
Pour wet ingredients over dry, mix really well. Should be thick and slightly wet.
Gently form into small golf ball sized falafels using just enough pressure for just a tiny bit of juice to come out.
Place on dehydrator trays (I recommend excalibur – grab yours here for the best deal) and dehydrate for 6-8 hours at 115° turning over once, front balls to the back and back to the front, 4-5 hours into the dehydrating time. Balls should be crisp on the outside, slightly moist in the middle.
Double, triple, quadruple the recipe and freeze for up to a few months for future Frickin Falafels, or maybe a falafel party! Serious stuff.
Serve warm on a salad or in the beautiful Frickin’ Falafel recipe with Tzatziki and Tabouli!