Best soaked overnight and eaten as a breakfast cereal in the morning.
Use these Buckwheat groats as part of your breakfast and your PIZZA!!
You can make a raw sprouted PIZZA with a buckwheat groats crust.
Use them to make a pie sheel for a raw fruit pie. Enjoy and be healthy.
These are NOT buckwheat for buckwheat greens.
The bulk discount - $50.00 off when you purchase 10 pounds or more of the same seed or seed mixture - applies to the purchase of 10 pounds or more of one variety of seed or seed mixture. The 10 pounds will ship in a bag. This is NOT a mix and match offer. No codes necessary. Just visit our Bulk Seeds Department
http://www.sprouthouse.com/category_s/49.htm All the discounts have been taken. No additional shipping charges apply. There are no further shipping charges applied after the $50.00 off discount.
Exlcusions apply: There is a bulk discount taken already for the following codes:
HARD5, HARD10, HARD25, HARD50 AND BARL5, BARL10, BARL25, BARL50. No further discounts apply to these codes.
We also have a price per pound reduction when you purchase 3 pounds or more of any seed or seed mixture. With a purchase of any seed or seed mixture of 3 pounds or more you receive a $2.50 per pound reduction in price of that seed or seed mixture. This offer does not mix and match, it only applies to any seed or seed mixture purchase of 3 pounds or more. No codes needed. Discount is automatically taken. The 3 pounds will ship in a bag.
I decided to make the Buckwheat Falafel Balls as a continuation of my review of Sprout Garden: Indoor Grower's Guide to Growing Sprouts by Mark Braunstein. These really should be called Not-Falafel Balls because they are not fried and they do not contain chick-peas or fava beans, all signs of traditional falafel, but this will not be the first time I have broken with tradition. So let's have a try at this together, OK?
The First Steps to Make Buckwheat Falafel Balls
The most difficult thing about preparing a sprout recipe is to think ahead, to plan. You need to think about what you will be making several days in advance if you are making something with sprouted beans or even a week to 10 days for those recipes that need sprouted greens. For this recipes Mark gives two possibilities - buckwheat greens (10 days growing time, a little less in the warmer temperatures) or buckwheat groats (an overnight soak). I chose the to use buckwheat groats because I was excited about getting started with an actual recipe.
I soaked 2 cups of raw buckwheat groats several hours in 3 cups of water.
- Soaking raw buckwheat groats.
Then I pureed the buckwheat groats in the soaking water.
- Pureed buckwheat groats
Next I added the rest of the listed ingredients: grated carrots, tahini, ground sunflower seeds (hulled sunflower seeds), curry paste, thyme, basil, and kelp. I was out of dried parsley so omitted that from my preparation.
- All Buckwheat Falafel Ingredients Together
Finished: Buckwheat Falafel Balls
Next, everything needs to spread out onto a cookie sheet to dry. This is just drying, not dehydrating. Since it is so warm and nice outside, I put the tray out on the side porch. This will work well for most seasons around here as even in the coldest weather, there is still great sunshine available on my front porch or I can leave the falafel to dry inside. I guess there will be some experimenting involved.
- Ingredients spread out in a cookie sheet.
I have no pictures of the rest of the meal because we ate the falafel on a bed of fresh sprouts greens with some tahini and it went very quickly. If I stopped to take a picture, I would have been out a meal.
Would I make Buckwheat Falafel Balls Again?
As a die hard purist, someone who eats sprouts directly out of the sprouter without further processing or dressing, would I make this recipe again? I would say a resounding "Yes!" Why? Because of how quickly it was eaten by the family. It was very tasty, had different flavors and textures, and was easy to make.
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Your friend in sprouting,
Sprout Lady Rita
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I hope you enjoy your Buckwheat Falafel Balls from Sprout Garden Indoor Grower's Guide to Gourmet Sprouts by Mark Braunstein
