Raw falafel recipe
I wanted to make a raw falafel recipe that didn’t rely on nuts as the base ingredient,
so I soaked a mix of buckwheat and sunflower seeds.
These hearty dehydrated raw vegan, grain-free falafels are delicious, and is a healthy alternative to traditional deep-fried falafels.
This falafel recipe is a nutrient-packed and delicious way to incorporate raw plant-based ingredients into your diet.
Raw food tends to contain more nutrients than cooked food, as cooking can destroy some vitamins and minerals.
Also by keeping your falafels raw the enzymes keep intact, which keep us young and vibrant.
and best of all maybe is that you can actually make them in no time!
Together with the cashew tzatziki, this is a great snack, or with a big green salad can be more of a main meal.
- 1 Food Processor
- 1 Dehydrator or oven If you want it to be raw and you only have an oven then dry the falafel balls with the door open on the lowest temperture.
- 1 cup pumpkin seeds
- 2 tbsp Fresh dill or parsly
- 1 tsp Coriander seeds
- 2 tsp Coriander seeds
- 8 Sundried tomatoes chopped Soaked for 1 or 2 hours and chopped
- 1/4 cup Sunflower seeds or buckwheat or a mix Soaked for 1 or 2 hours
- 3 tbsp Fresh coriander
- 2 tsp Oregano
- 1/4 tsp Cayenne or chili powder
- 1 clove Garlic
- 2 Shallots
- 1 Carrot
- 1/2 Red pepper
- Pepper & salt to your taste
- 1/4 lemon squeeze
- Grind the pumpkin seeds the food processor first then add the rest of the ingredients slowly until it becomes like a dough. Form into small balls and flatten gently. Dehydrate on 105 for approx 8 hours, check half way and turn.
- 1/2 cup of ground cashew nuts soaked in water for 1 hour
- 1 small cucumber
- 1⁄2 lemon juiced
- Salt and pepper
- Half a clove of garlic
then add some salt and pepper to your taste.
This makes a nice alternative to yogurt. Add grated cucumber to the cashew yogurt and your tzatziki is ready! Easy Peacy!