Soak the almonds and walnuts in water for 4 hours – overnight, drain, rinse.

Grind the sesame seeds finely in a spice grinder or food processor.

Next, mince the garlic and finely chop the cilantro, parsley and oregano.

Process nuts along with the dates and lemon juice to a fine mixture.

Place into a mixing bowl with remaining ingredients, thoroughly mixing the ingredients together.

To form the falafels, place a small scoop into your hand and form into a ball; Press your thumb into the center to form an indent.

Bake on a Parchment Lined Sheet at 350°F for 30-35 minutes or until golden; For raw falafels, dehydrate 3-4 hours at 115°F (46°C) or until crisp.