Yesterday we prepared a bunch of yummy raw vegan foods for the dehydrator. It was kind of difficult to not eat them right away! I was craving something hearty and chose to make some raw vegan Falafel.

Falafel are one of my favorite vegetarian dishes. The taste and texture of these flavorful chickpea balls are so satisfying, and actually they are really healthy. They are low in calories (if you are watching your weight), very high in fiber and loaded with proteins. But in most places they are deep fried and sometimes too greasy, so making your own is definitely a good choice.

We had so much fun to recreate that flavor in our raw vegan version of Falafel, and it came out truly amazing. That amazing, that I almost didn’t get a picture of my creation! They were gone in literally no time!

Can’t wait to try them? Here is the recipe!

For the Falafel you need:

  • 1 cup sesame seeds
  • 1/2 tsp. Himalayan salt
  • 4 carrots
  • 2 cloves garlic
  • 1/2 freshly squeezed lime
  • 1/2 tsp. ground cumin
  • 3 Tbsp. flax meal
  • 1/2 cup fresh parsley

Preparation of the Falafel:

Finely grate the carrots, cut the garlic and the parsley. If you are lucky to have a food processor, just put everything in there and mix together. Put everything into a large bowl and add the lime juice, the flax meal and seasoning. We used pink Himalaya salt, ground cumin, ground coriander seed, Cayenne pepper and paprika. It really depends on your taste and you can play around with the flavors. We also added some fresh dill to the mix for a nice flavor.

The flax meal will help you to get the desired stickiness to the mix. The lime juice should do, but you may have to add a little bit of water. Once your mix is ready, form little balls with your hands. Get messy, it’s fun!

raw vegan Falafel trayPut your Falafel onto a tray and in your food dehydrator at 118 degrees Fahrenheit (47 degrees Celcius) for at least 6 hours. I know….your patience will pay off! Meantime you can read more about the benefits and use of the dehydrator in our posts from yesterday and make a yummy dip or tzatziki!

For the vegan Coconut Dill Tzatziki you need:

  • 1 1/2 cups of coconut kefir
  • 1/2 cup of sesame seeds
  • 1/2 cucumber or zucchini
  • 3 cloves garlic
  • 1/2 freshly squeezed lime
  • 2 Tbsp. olive oil
  • 2 Tbsp. fresh dill
  • Himalayan salt and pepper to taste

In case you don’t have access to coconut kefir, 1/2 cup of organic coconut milk works as well. Place all ingredients into a high powered blender and blend until smooth and creamy. If you don’t have a high powered blender, cut the ingredients into smaller pieces.  Some chunkiness is fine! You can add salt and pepper to taste and put your tzatziki in the fridge.

Once your Falafel are ready, get creative! Serve them with your favorite salad or wrap them in a fresh collard leaf, top them with your coconut-dill tzatziki or just snack them as they are. We had all of the versions here at Epicself HQ. Bon Appetite!