How to Make Raw Falafels

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.