Raw falafels are healthy, fun and so tasty for a light lunch or snack! These babies are packed with healthy fats and raw veggies that will fill you up with vitamins and satisfaction. They take a day to make in the dehydrator, so make sure you prepare the falafels the day before the tzaziki sauce. We recommend adding the 1 tsp each of curry and cumin, then adding more to taste if you desire more flavor!
The beauty of falafels is that they are so versatile! You can snack on them with the dip, or put them in a salad or even in a raw pita sandwich. It’s really up to you and whatever you’re craving! They add a great boost of protein and fat to keep you full all day long.
To make the falafel:
- 2 cups roughly chopped carrots
- 1 cup dry sunflower seeds
- 1/4 cup flax seeds, ground (after grinding, equals 1/3 cup
- 1 cup fresh parsley, chopped finely
- 3 Tbsp diced onion
- 1 clove minced garlic
- 1 tsp ground cumin
- 1 tsp curry powder
- 1/2 cup sesame seeds (*to be added after processing)
First, process the carrots in a food processor until they reach a paste-like consistency.
Next add in the sunflower seeds, flax seeds, garlic, and spices and process until well mixed. Then add the onion and parsley to the mix.
Move everything into a large bowl and mix in the 1/2 cup sesame seeds by hand.
Roll 1 Tbsp at a time into falafel balls and place on dehydrating trays. Dehydrate overnight.
To make the tzaziki:
- 1/2 cup sunflower seeds
- 1/4 coconut vinegar
- 1 zucchini
- 1/2 cup dill
- 1 clove garlic
Put all ingredients in a high speed blender and blend away! Taste test as you go along and add anything your taste buds desire.
