By Chef Scott

This sandwich utilizes leftover pulp from juicing, for a high-fiber meal that is extremely flavorful, AND resourceful.  




Carrot Pulp 4 cups

Cucumber Pulp 1 cup

Celery Pulp ¼ cup

Flax Oil 2 Tbl

Sea Salt ½ tsp

Flaxmeal ½ cup

Dates 6 dried, pitted

Water as needed to make dough. Also add flaxmeal if the dough is not sticking to itself.  

*also can add sesame seeds, fennel seeds, caraway seeds, raw onion


Spread dough onto dehydrator sheets about ⅓” thick, in whatever bread shape is desired.  Dehydrate at 115 degrees for 4 hours. Flip and dehydrate for another 4 hours.  Check for desired moisture content.



Sprouted Mixed Legumes (lentil, adzuki, mung) 2 cups steamed

Olive Oil ¼ cup

Lemon Juice ¼ cup

Tahini 3 Tbl

Sea Salt ½ tsp to taste

Garlic 1 clove

Parsley 3 Tbl

Blend all in food processor.


To assemble the sandwich:

Simply toast the falafel toastie patty in a toaster, or bake at 350 F for 15-20 minutes, until crispy.

While it is toasting, spread the sprouted legume hummus on two pieces of raw bread. Add your favorite sliced vegetables. We like avocado, cherry or grape tomatoes, and sprouts! When the falafel is done, add it to the sandwich. Cut in half and ENJOY!

buy Products we use in this recipe

⚫  Papou’s Kitchen Falafel Toasties -  http://papouskitchen.com


Amber Damelio