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Raw Vegan Falafel With Lemon Garlic

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Ingredients

Adjust Servings:
2 cups carrots, roughly chopped
1 cup sunflower seeds, dry
1/4 cup flax seed, ground (after grinding, equals 1/3 cup)
1 cup fresh parsley, chopped finely
3 tablespoons onions, diced
1 garlic clove, minced
1/4 teaspoon sea salt
1/2 teaspoon cumin, ground
1/2 teaspoon curry powder
1/2 cup sesame seeds (*to be added after processing)
1/4 cup cashews
2 garlic cloves
1/8 teaspoon salt
1 lemon, juiced

Nutritional information

456.8
Calories
321 g
Calories From Fat
35.8 g
Total Fat
4 g
Saturated Fat
0 mg
Cholesterol
335.2 mg
Sodium
27.2 g
Carbs
11.2 g
Dietary Fiber
5.4 g
Sugars
15.2 g
Protein
117g
Serving Size

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Raw Vegan Falafel With Lemon Garlic

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    Cuisine:

    The full title of this recipe is: Eva Rawposa & Uncooking 101s Raw Vegan Super Easy Falafel With Lemon Garlic Aioli and I got it at healthyblenderrecipes.com Cooking time is dehydrator time. You can eat it right out of the bowl; it does not have to be dehydrated. Here for safekeeping.

    • 290 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Raw Vegan Falafel With Lemon Garlic Aioli, The full title of this recipe is: Eva Rawposa & Uncooking 101s Raw Vegan Super Easy Falafel With Lemon Garlic Aioli and I got it at healthyblenderrecipes com Cooking time is dehydrator time You can eat it right out of the bowl; it does not have to be dehydrated Here for safekeeping , The full title of this recipe is: Eva Rawposa & Uncooking 101s Raw Vegan Super Easy Falafel With Lemon Garlic Aioli and I got it at healthyblenderrecipes com Cooking time is dehydrator time You can eat it right out of the bowl; it does not have to be dehydrated Here for safekeeping


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    Steps

    1
    Done

    For the Falafel:

    2
    Done

    First, Add Only the Carrots to the Food Processor, and Process Until Your Carrots Are Nearly a Paste.

    3
    Done

    Next Add in the Sunflower Seeds, Flax Seeds, Garlic, and Spices and Process Until Well Mixed.

    4
    Done

    Finally, Add the Onion and Parsley, Making Sure to Scrape the Sides as Needed to Mix Everything Together Well.

    5
    Done

    Move to a Large Bowl, and Add the Sesame Seeds by Hand.

    6
    Done

    Roll 1 Tbsp at a Time Into Falafel Balls.

    7
    Done

    Place These Balls Directly Onto Your Dehydrator Sheets and Dehydrate For 2-12 Hours Depending on How Moist You Prefer the Inside to Be. the Longer You Dehydrate, the More Crisp the Outside Becomes.

    8
    Done

    For the Aioli.

    9
    Done

    Process the Cashews, Garlic, and Salt in a Coffee Grinder or Spice Grinder Until There Are No Remaining Chunks.

    10
    Done

    Remove from the Food Processor, Add to Bowl With the Lemon Juice, and Whip With a Fork.

    11
    Done

    or You Can Turn This Aioli Into a Fabulous Dressing by Blending 2/3 Cup Cashews Soaked in 2/3 Cup Water With 1/2 of a Preserved Lemon in Your Vitamix or Blender.

    12
    Done

    These Falafels Are Fantastic as Appetizers, or For Use in Raw Wraps or as a Topping on Salads.

    Avatar Of Alexander Stewart

    Alexander Stewart

    Innovative cook blending traditional techniques with modern culinary trends.

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