Raw. Gluten free. Sugar free. Vegan
A great way to make use of leftover almond pulp from making almond milk.
These patties are great as a snack and also freeze well so you can make a big batch!
-2 C almond meal/pulp
-2 C chopped zucchini
-2 C chopped carrot
-1 C chopped celery
-1/2 t himalayan salt
-1 T garam masala powder/ curry powder
-1 T cummin powder/ground
-1/2 C olive oil
-1-2 T fresh or dried parsley
-Halve each of the ingredients and In two separate batches, place all ingredients into a food processor, mixing until well combined.
-Using your hands mould the mixture into small balls/patties and place on a dehydrator tray. I made 40 small patties and sprinkled sesame seeds onto.
-I dehydrated mine at 46 degrees celsius for 12 hours- flipping them over half way though.If you don’t have a food dehydrator, these can be cooked at low heat in the oven or on the stove top however I cannot provide cooking times/temperatures from experience.
-Serves nicely with hommus or my basil pesto 🙂