The Best Raw Vegan Falafel Balls

Name: The Best Raw Vegan Falafel Balls
Prep time: 10 min
Cook time: 8 h
Yield: 12-20 pcs
Cuisine: American
Ingredients: 1/3 medium Caulifower; 1/4 cup raw walnuts; 1/2 medium Carrot; 1/2 medium Zucchini; 2 green onions; Cilantro, Oregano, and Parsley, to taste; 1/2 medium Zucchini; 1/6 cup dry Chickpeas (Soaked 12 hours, sprouted 6 – 24 hours rinsing 2 times a day ); 1 lemon; 1/4 small red onion; 1 handful raw Pumpkin Seeds; 1 clove Garlic, 1 tsp Cumin ((optional))

Posted on February 20, 2019 by Chris Kendall in Main Dish, Raw Food Recipes

Serves

12-20

Level

Med

Ingredients

Ingreds.

Total

8hrs

Serves

12-20

Level

Med

Ingredients

Ingreds.

Total

8hrs

What are falafels without the perfect crispy falafel ball? Texture and taste is key. After trying more than a few recipes, I really feel I nailed it! This recipe is fairly easy to make, tastes just like the real thing, and leaves you feeling light!

Ingredients

Dry

1/3 medium Caulifower
1/4 cup raw walnuts
1/2 medium Carrot
1/2 medium Zucchini
2 green onions
Cilantro, Oregano, and Parsley, to taste

Wet

1/2 medium Zucchini
1/6 cup dry Chickpeas Soaked 12 hours, sprouted 6 – 24 hours rinsing 2 times a day
1 lemon
1/4 small red onion
1 handful raw Pumpkin Seeds
1 clove Garlic, 1 tsp Cumin (optional)

Servings: pcs

Units:

Directions

Prep

10 mins

Total

8 hrs

Loosely chop the cauliflower, walnuts, carrot and zucchini from the dry ingredients, pulse using a food processor in batches (if you do not have a food processor you can grate ingredients) adding the green onions and herbs to taste.
You are looking to achieve a “couscous” type texture, mix together well. Peel zucchini in the wet list, blend with soaked and sprouted chickpeas, juiced lemon, red onion, pumpkin seeds and optional ingredients (recommended).
Pour wet ingredients over dry, mix really well. Should be thick and slightly wet.
Gently form into small golf ball sized falafels using just enough pressure for just a tiny bit of juice to come out.
Place on dehydrator trays (I recommend excalibur – grab yours here for the best deal) and dehydrate for 6-8 hours at 115° turning over once, front balls to the back and back to the front, 4-5 hours into the dehydrating time. Balls should be crisp on the outside, slightly moist in the middle.
Double, triple, quadruple the recipe and freeze for up to a few months for future Frickin Falafels, or maybe a falafel party! Serious stuff.
Serve warm on a salad or in the beautiful Frickin’ Falafel recipe with Tzatziki and Tabouli!

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

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Chef: Chris Kendall

Chris Kendall is a Registered Holistic Nutritionist (RHN), Raw Chef /Lifestyle Coach and yoga teacher. He shares his bliss through raw retreats, festivals, donation based consultation services and recipe ebooks

One Comment

Ritasharma says:
March 6, 2019 at 10:37 pm

Great blog. I’m really interested in Norway so I’ll be following your blog. Good luck!
First of the great blog, if you don’t mind could I ask your advice.

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