Sundried nut-free falafels (raw vegan)

Too few ratings

Anya

Community Member

LiveLoveRaw.com

“Great as a snack or in a wrap”

Difficulty

Medium 👍
20
min.
Preparation
121
min.
Baking
0
min.
Resting

Ingredients

Pieces:-20+
¾ bag pumpkin seed
¾ bag sunflower seed
¼ bag sesame seed
10 sun-dried tomatoes
1 tsp oregano
1 tsp sweet paprika powder
½ tsp rosemary
1 stalk dill
¼ tsp chili
2 tbsp olive oil
1 clove garlic
1 tsp apple cider vinegar
Metric
Imperial

Utensils

  • food processor
  • Dehydrator
  • Step 1/5

    Note: ingredients that say “bag” should be “cup” - this app doesn’t give a cup feature.

  • Step 2/5

    • food processor

    Place all of the ingredients into a food processor and grind until desired consistency (you don’t want to turn it into a purée).

  • Step 3/5

    Using your hands, make little balls out of the mixture, around the size of a dried apricot, then squish them a little to flatten.

  • Step 4/5

    • Dehydrator

    You may also dehydrate them if you have access to a dehydrator. The smaller they are, the less time it will take, mine take about 2 hours at 42oC. Dehydrating makes them nicer to eat on their own, but won’t make much difference if you’re just planning on putting them inside a wrap.

  • Step 5/5

    How to eat the falafels: Falafels can be eaten on their own, with yummy raw sauces, in salads, in wraps, or you can even make zucchini spaghetti and “meatballs”. They are great at replacing nuts for those who still like that bit of “heaviness” or hard texture in your food, and you can change the spices to resemble dishes from other countries (e.g. for a taste of India, add a bit of curry, or replace it with cumin and coriander seeds for a more Lebanese flavour).

    How to eat the falafels: Falafels can be eaten on their own, with yummy raw sauces, in salads, in wraps, or you can even make zucchini spaghetti and “meatballs”. They are great at replacing nuts for those who still like that bit of “heaviness” or hard texture in your food, and you can change the spices to resemble dishes from other countries (e.g. for a taste of India, add a bit of curry, or replace it with cumin and coriander seeds for a more Lebanese flavour).