How to Make Raw Falafels

Categories: Lunch Main Meals Recipes Sides Snacks

How to Make Raw Falafels

Make use of your dehydrator by giving this raw falafel recipe a go! Great for making on-the-go snacks or as part of a main meal.

This delicious meal has ‘family’ written all over it. It’s designed for sharing, passing, spilling, smudging, crumbing, laughing and creating memories. Furthermore, it’s full of nutrients. Many people seem to find raw chickpeas difficult to digest, so we use sunflower seeds instead.

Skill level: Basic

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Servings: Serves 6-8

Nutritional Information:

Per 100g

Calories 434 Fat 32.7g Saturates 4.4g Sugars 6.3g Salt 0.9g Protein 14g

Ingredients

For the falafels

240g

Sunflower Seeds, soaked for 4–6 hours

200g

Carrots, grated

Celery Sticks, chopped

50g

Ground Flaxseed

Juice Of 1 1/2 lemons

15g

Parsley Leaves

10g

Dill Fronds

3 tbsp

Liquid Aminos

75g (2 3/4 oz) (date paste)

Date Paste Or Pitted Dates, soaked for 4–6 hours

2 tbsp

Raw Tahini

2 tbsp

Ground Cumin

1 tbsp

Garlic Powder

For the tabouli

250g

Cauliflower Florets

1/4 tsp

Himalayan Salt

1/4 tsp

Ground Black Pepper

Spring Onions, thinly sliced

Large Tomatoes, finely chopped

4 tbsp

Lemon Juice

60g

Parsley, finely chopped

10g

Mint Leaves, finely chopped

4 tbsp

Extra Virgin Olive Oil

1 tbsp

Mixed Spice

90g

Pitted Olives, chopped

Serve with

Houmous

Vegan Tzatziki

Lettuce Leaves And Lime Wedges

Method

To make the falafels, put the sunflower seeds, carrot and celery in a food processor and blend to a runny paste. Add the remaining falafel ingredients and pulse until everything is broken down and the mixture is well combined. You may need to scrape down the side of the bowl with a spatula a few times.

Using your hands, roll the mixture into 3cm (1¼in) balls. Arrange these over 2 dehydrator mesh trays, leaving space between each ball so that they dry evenly. Dehydrate at 48°C for 10 hours. If you want the falafels to be extra dry (to eat on the road or to keep them for longer), dehydrate the balls for 30 hours.

When making tabouli, mix the salt and pepper with the spring onions before adding to the mixture, to bring out the sweet juices of the onion.

To make the tabouli, pulse the cauliflower in a food processor until it resembles rice or couscous. Transfer to a large bowl, sprinkle evenly with the remaining tabouli ingredients and stir.

Serve it immediately, because tabouli is best when it’s fresh. Serve the falafels as a feast, with dishes of tabouli, humus and tzatziki alongside, with lettuce and lime wedges for squeezing.

How to Make Raw Falafels

How to Make Raw Falafels