Lissa's Raw Falafel Burgers

If your cashews are not already soaked, cover them with hot water and let them sit for 15 minutes, then drain.

Roughly chop the zucchini, red onion, parsley, cilantro and garlic for the patties so the food processor can handle them easily.

Add the chickpeas, walnuts, chopped veggies, herbs, garlic, miso, ground flax, lemon juice, cumin, coriander, smoked paprika and black pepper to a food processor.

Pulse until finely chopped and sticky but not puréed. You want a coarse, classic falafel texture.

Let the mixture rest for 10 minutes so the flax can absorb some moisture.

Form the mixture into 4 patties about 1/2 inch thick. Make smaller patties if you want more.

Place the patties on dehydrator trays and dehydrate at 115°F for 5 to 8 hours, flipping halfway. They are ready when the outside is firm and the center is still moist. Thicker or bigger patties will take longer.

While the patties dehydrate, make the tzatziki. Blend the soaked cashews, peeled zucchini, cucumber, lemon juice, garlic and miso until silky smooth, adding water a splash at a time as needed.

Add the dill and mint and pulse briefly so you keep little green flecks. Chill until serving.

Slice the tomato, cucumber and red onion. Set each patty on a romaine leaf and top with tomato, cucumber, red onion, sprouts, extra parsley and a huge spoonful of tzatziki. A little sumac over the sauce is lovely too.