Vegan Raw Falafel without Chickpeas or Dehydrating

I recently catered an all women's retreat and served up Vegan, Gluten-Free, Organic meals which included these divine raw falafel balls. They were so delicious!! I rarely eat what I cook, but these were totally the exception. I cannot remember where I originally saw this recipe, but I will add once I find it, as I am still looking. Original recipe called for Sunflower seeds, and I chose to not use them, because I forgot about them, on the counter. They were still scrumptious without the sunflower seeds!

This recipe was easy after the prep work was done. I made this for a dozen women, so I tripled this recipe, and glad I did. Some of the women loved them so much they took some for the drive home!

Without further ado, let us commence.

Raw Falafel Balls
1 cup Pumpkin seeds
1/2 cup cilantro, chopped
1/2 cup Fresh Dill, chopped
1/2 cup Parsley, chopped
1/2 tsp. ground cumin
1/2 onion, chopped
2 tbsp Tahini
1/2 juice of a lemon
2 garlic cloves
Salt to taste


Process seeds and the rest of ingredients in food processor. Roll into balls and refrigerate at least 30 minutes before serving. I suggest putting oil on your hands as you make the falafel balls, makes it easier to roll.

I served them alongside a simple hummus, recipe below.

1 can of Chickpeas
1/4 cup of lemon juice
1/4 cup of Tahini
1 small garlic clove
2 tbsp olive oil
Salt to taste
2-3 tbsp of water

Process tahini, lemon, and garlic for 1 minute. Add olive oil, cumin, salt and process for 30 seconds. Ensure you scrape down the sides, and process for another 30 seconds. Finally, add the chickpeas and process. You are welcome to use water to thin down, to your liking.

If you make this, tag me! I'd love to see your version.

Namaste Heal-thy Self!

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