Hopegrown Recipe: Hemp Seed Falafels

8 servings

• flat tray or sprouter
• mixing bowl
• wooden spoon

• 1 cup sprouted hemp seeds
• 1 onion, chopped
• 2 garlic cloves
• 1 tsp ground cumin
  
• 2 cups red lentils
  
• 2 ½ cups vegetable stock
• 3 cups chickpeas
• a handful of fresh cilantro
  
• 1 cup sesame seeds
• salt and pepper
• olive oil, for sauteeing
  
• pitas to serve
  

• The hemp seeds are soaked overnight and then left on a flat tray or a sprouted--where they need rinsing and staining several times a day--until they start to germinate.
• The onion and garlic are sauteed in olive oil (or some cannabutter), and the cumin goes in when the onions start to turn brown. A good mix with a wooden spoon is recommended.
  
• The red lentils and vegetable stock are put in a pan and simmered gently for about 15 minutes until all the stock is absorbed and the lentils are tender.
• In a blender, the chickpeas are pureed and added to the red lentils along with the sprouted hemp seeds and cilantro. Seasoning is added according to taste.
  
• The mix is left to stand for 20 minutes in a cool place so the moisture is absorbed, then worked into small patties.
  
• The patties are rolled in sesame seeds and pan-fried until golden brown. Traditionally they are served in pitas with salad, mayonnaise, hummus, or sesame seed paste.