These raw vegan falafels come from the gorgeous Eva Rawposa from Uncooking 101. Those of you who have been following me for a while will remember Eva from where I featured her amazing Raw Virgin “Better-Than-Tequila” Margarita Mocktail, Raw Vegan “Better-Than-Ranch” Salad Dressing, and her delicious Raw Brazil Nut Chocolate Milkshake.
Uncooking101 was created by Eva Rawposa and Venita Hale. Eva is a raw chef and vegan health educator who is passionate about raw foods. This site is a great resource for easy recipes, and articles on: making rejuvelac, sprouting; using the pulp from juicing, eating raw on a budget, understanding raw food ingredients, and more.
Eva and Venita also feature fantastic contributors on Uncooking 101. I was thrilled when they asked me to be a contributing chef on their site. Eva writes beautiful, personal introductions to all her guests. There are some fantastic recipes from raw chefs and bloggers all over the world. Check out the contributions from Diano Stobo, Sweetly Raw, Judita Wignall, Kate Magic, Ravishing Raw, and Kristen Suzanne.
If you're looking for fantastic healthy recipes, this site is a great resource. I've tried loads of Eva's recipes and they're always great. Some of my favorites are: raw vegan lobster mushroom bisque, creamy butternut squash soup, blueberry pecan pie, raspberry coconut parfait, and raisin walnut truffles.
These raw falafels are really delicious, and are a much healthier alternative to traditional deep-fried falafels. They don't need very much time in the dehydrator, either. I keep them in for about 8 hours so they're crispy on the outside to replicate a more traditional falafel experience. I've paired these falafels with my own recipe for aioli as I love it so much. But, check out Eva's original recipe post.
Learn more about Uncooking 101.