Paprika & Cashew Falafel

Put the cashews in a bowl, cover with water, add the ¼ teaspoon of salt and let it soak for 8 hours or overnight. Discard the soaking water and drain well.

Blend the soaked cashews in a high-speed blender together with the remaining ingredients until smooth.

Use a measuring spoon to scoop walnut-sized falafels onto the lined dehydrator or baking sheet.

Dehydrate on 60°C (140°F) for 1 hour, lower to 45°C (115°F) and continue dehydrating until the falafels form a crust, with a still slightly moist inside (takes 4-5 additional hours). Alternatively, use the oven: turn it to the lowest setting, and put in the baking sheet with falafels, wedging the door open with a rolled-up dish towel to prevent overheating.

Serve with a summer salad, tahini sauce and some extra seeds.