Simple Easy and Super Yummy Falafel!!

[christinajade]

I was searching for a really good raw falafel recipe and I came across a really easy recipe on a website. I made them today and they are currently in the dehydrator but I kept eating the mixture because they turned out so good!! I'm definitely going to make these for my SAD eating family!!

I added a little cumin and corriander to mine.

[CrazyDelicious]

I have to try this asap! Sounds delicious!
:)

[Rawcstacy]

Looks great, thanks for that one. BTW still waiting for a raw calzone recipe from you.;)

[christinajade]

Oh boy...I raw calzone! Hmmm....if only!!:D

[T-Bird]

what recipe???

[Moretta]

what recipe???

I don't see one either.

[Savengaard]

I don't see one either.

It was a Link so it got removed,

[christinajade]

Oops...sorry, I'll post the recipe:

Raw Carrot Falafel with Creamy Tahini Sauce (yields 16 falafel and 1 1/2 cups sauce)

For the falafel:

2 cups carrot pulp
1 cup sesame seeds, ground in a coffee or spice grinder, a magic bullet, or a food processor
2 tbsp ground flax seed
1 tsp salt
1 tbsp lemon juice
2 1/2 tbsp olive oil
1 stalk celery, finely chopped
1/4 cup Italian flat leaf parsley, chopped
1/4 cup cilantro, chopped
1 clove garlic, minced very finely (optional)
1/4 cup onion, minced finely (optional)

Mix all ingredients very well by hand, as if you were making meatloaf . Roll into balls about 1 1/2-2 inches thick, flatten gently, and put on a dehydrator try lined with a Paraflex sheet OR onto a baking sheet.

[christinajade]

Here's the tahini sauce to go with it:

Tangy Tahini Sauce (makes about 1 1/2 cups)

1 1/4 cup tahini
1/4 cup lemon juice
1/2 cup + 2 tbsp water
2 tbsp apple cider vinegar
1 tbsp agave syrup or 1/2 packet stevia
1/2 tsp cumin
1/2 tsp coriander
2 tbsp nama shoyu
1/2 large or 1 very small clove garlic, minced (optional)

Blend all ingredients in a magic bullet, VitaMix, blender, or food processor until smooth and creamy. The sauce should be super tangy and delicious!

[Ariella]

wow! that sounds yummy! thx!:)

[DebB]

Oops...sorry, I'll post the recipe:

Raw Carrot Falafel with Creamy Tahini Sauce (yields 16 falafel and 1 1/2 cups sauce)

For the falafel:

2 cups carrot pulp
1 cup sesame seeds, ground in a coffee or spice grinder, a magic bullet, or a food processor
2 tbsp ground flax seed
1 tsp salt
1 tbsp lemon juice
2 1/2 tbsp olive oil
1 stalk celery, finely chopped
1/4 cup Italian flat leaf parsley, chopped
1/4 cup cilantro, chopped
1 clove garlic, minced very finely (optional)
1/4 cup onion, minced finely (optional)

Mix all ingredients very well by hand, as if you were making meatloaf . Roll into balls about 1 1/2-2 inches thick, flatten gently, and put on a dehydrator try lined with a Paraflex sheet OR onto a baking sheet.

Hi christinajade ~ I'd like to try these in the future. I've never had falafel. Can you give me an idea how long to dehydrate these or what texture/dryness I'm looking for? Thanks! *Ü*

Back to add - I found it!
Dehydrate the falafel at 115 degrees for two hours. Remove the Paraflex sheet, flip them over, and dehydrate for another two hours. If using an oven, bake them at 175 degrees with the oven door ajar for an hour and repeat on the other side.

[christinajade]

Yes, thats it! I have another one that turned out really good using sprouted chick peas. I'll post that one tomorrow!:)

FYI...I think next time I'll leave out the celery. It was weird dehydrated.

[joyce09]

Christina, Do you mean that you used Chick peas instead of carrot pulp? How much chick peas did you use? And how long did you sprout them? Thanks.

[christinajade]

Yep, used chick peas instead. A totally different recipe. Here it is:



Falafel Balls
2 cups sprouted chickpeas
1 cup soaked almonds
1 garlic clove, minced
1/8 cup olive oil
2 tablespoons water
3 tablespoons chopped fresh cilantro
2 tablespoons lemon juice
¼ cup chopped red onions
1 teaspoon coriander
1 teaspoon cumin seed
2 teaspoons sea salt

1 In a food processor, combine chickpeas, almonds, garlic, olive oil, water and cilantro until you achieve a thick paste. Add onions and lemon juice, seasonings and sea salt, process briefly.

2 Form the mixture into ping pong-sized balls.

3 Place on Teflex sheets. Dehydrate at 110 degrees for 2 hours.

4 Roll falafel balls over and dehydrate an additional 2 hours. The balls should be slightly hard on the outside and soft on the insid

[joyce09]

Thank you, Christina.

[christinajade]

You're welcome! I actually love both recipes. Both are equally as good, just different tastes. The carrot one is very yummy and I'm making some more tomorrow, minus the celery. :)