Health & Fitness
Amazing Falafel Recipe
Try this raw vegan falafel recipe and never buy the fried ones again.
I love middle eastern food, especially falafels! Enjoy these tasty treats that make a great addition to a salad, a wrap, or just to eat on their own as a snack. They're not fried! If you are unfamiliar with raw foods and don't have a dehydrator, you can bake these in the oven on low heat until they slightly brown on the outside.
First, for the raw version, place the following ingredients in a food processor and blend well.
- 3/4 cup sprouted garbanzo beans
- 3/4 cup sprouted/dehydrated sunflower seeds
- 3/4 cup sprouted/dehydrated almonds
- 3/4 cup canned garbanzo beans
- 3/4 cup unsalted sunflower seeds
- 3/4 cup unsalted almonds
- 1/4 cup white or yellow onion
- 1/3 cup nama shoyu (or wheat-free soy sauce)
- 1/4 cup olive oil
- 1/4 cup fresh cilantro
- 1/4 cup fresh parsley
- 2 tbsp lemon juice
- 2 tbsp curry powder
- 1 tbsp cumin
- 1-2 garlic cloves
- Dash of cayenne
The larger the scoop, the longer the drying or cooking time. Sometimes I use a smaller scoop for bite sized falafels, this time I used an average size.
When dehydrating, don't use a teflex sheet, just place on the mesh sheet so the bottoms will dehydrate without needing to flip them.
Dehydrate at 108° until your falafels are slightly crispy on the outside with a warm soft inside. Larger ones need about 24 - 36 hours; smaller ones will be ready overnight.
In the oven, bake until outer edges brown. Interested in getting a dehydrator? Contact me (ronit (at) healingartsofmarin (dot) com) and I will help you choose the best one for your needs.
A simple dipping sauce can be made with raw tahini paste, olive oil, lemon juice, and garlic salt.
