Butternut Squash Falafel With Tahini Sauce
[Vegan, Gluten-Free]

1. Place pumpkin seeds, almonds and ground flax seeds in the food processor with an S-shaped blade. Mix into a fine flour.
2. Add the butternut squash, the herbs, the apple cider vinegar, the sea salt, the turmeric and the black pepper. Mix again into a thick dough.
3. For the gluten-free breadcrumbs: mix the ground flaxseed with the sesame seeds and herbs in a small bowl.
4. Use a mini ice cream scoop or tablespoon to form falafels. Roll them into the breadcrumbs.
5. If you have a dehydrator : place the falafel on a dehydrator tray covered with a teflex top . Place in the drying oven at 115°F for 4 hours or longer, depending on how crispy you want them to be.
6. If you use an ordinary oven: preheat the oven to 350°F. Bake the falafel fifteen minutes or longer, until they are crispy on the outside but still soft inside.
7. Serve the falafel as a snack with tahini sauce, or on top of a simple salad with cucumber and tomato. You could also serve them with a coconut yoghurt sauce.

Tahini sauce:

1. Combine tahini, water and lemon juice in a bowl. Mix with a fork or spoon into a smooth sauce. Add extra water or lemon juice if your tahini is very dry.
2. Season with black pepper and sea salt. You cadd a few drops of pure Stevia, for the taste balance. You can also add a spoonful of turmeric powder.