Carrot-Pumpkin Seed Falafel Salad with Dill-Hemp Dressing

Salads are a crucial part of a healthy diet, but the trick is to keep them from being boring. Homemade salad dressing is so easy to make, and not bogged down with the chemicals and artificial flavorings in most store-bought dressings. In the photo I actually used basil in the dressing, which tasted great too, but dill seems to complement the falafel more traditionally.

Falafel

2 large carrots
1/4 cup sprouted pumpkin seeds (I bought pre-sprouted)
1/4 cup flax seeds
1/4 cup red onion
1/4 cup raisins
1 tablespoon nutritional yeast
1 teaspoon coconut aminos
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon apple cider vinegar
Celtic sea salt to taste

Chop the carrots and onion. Add all ingredients to a food processor and pulse, stirring occasionally. Do not over-blend, as you want some of the texture. Roll into small ball shapes and leave on a paper towel or cloth to absorb excess moisture for roughly 15 minutes.

Dressing

1/2 cup hemp seeds
1/2 cup coconut milk
1 teaspoon nutritional yeast
1/2 a lemon, juiced
small handful of fresh dill
pink Himalayan salt to taste

Blend all ingredients together in a small food processor or blender until smooth.

Additional Ingredients

1 large tomato
1/4 cup red onion
salad mix of your choice (I used a mixed herb blend)

Lay salad mix onto individual plates. Chop tomato and onion and cover salad. Carefully place a few falafel balls on top of salad. Drizzle with dressing and serve.