Eva Rawposa & Uncooking 101’s Raw Vegan Super Easy Falafel With Lemon Garlic Aioli
8It is DAY 21 of "Raw Food Recipes with Excalibur" and I have invited my wonderful friend, the GORGEOUS Eva Rawposa from Uncooking 101, to the party. Those of you who have been following me for a while will remember Eva from our trough swap last year, 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.
If you are new to this blog, let me introduce you to one of the most incredible people in the raw foods world.
Uncooking101 is a GORGEOUS raw foods site that was created by Eva Rawposa and her delightful business partner, Venita Hale. Eva is a raw chef and vegan health educator, who is passionate about sharing her knowledge about eating raw foods after noticing such a dramatic improvement in her health after she made the switch to a raw foods diet. Determined to create an online community where people could come together, learn and share their experiences with raw foods, she created Uncooking 101 in 2007. I utterly ADORE these women. They are passionate, generous, driven, inspiring, and really talented.
You can enjoy Eva's wonderful easy raw vegan recipes on Uncooking 101. There are also really informative articles on: how to make your own rejuvelac, sprouts and raw ice-cream; tips on using the pulp from juicing, and eating raw on a budget; understanding raw food ingredients; and much more. There are also all kinds of amazing free gifts, like Eva's Raw Chocolate eBook, Rebecca Kane's Guide To A Living Foods Kitchen, and other fantastic things.
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 wonderful raw vegan chefs and raw food bloggers from all over the world. Some familiar faces from our "Raw Foods with Excalibur" event join the team here. Check out the contributions from Diano Stobo, Heather Pace from Sweetly Raw, Judita Wignall from Raw Judita, Kate Magic Marie-Claire from Ravishing Raw, and Kristen Suzanne, among many others.
If you are new to raw foods, or just looking for fantastic easy healthy recipes, this is the site for you! All of the recipes are made with healthy live whole foods and enzymes, and are bursting with flavour and nutrition. I have tried LOADS of Eva's recipes and I am never disappointed. Some of my favourites are the delicious raw vegan lobster mushroom bisque, creamy butternut squash soup with garlic creme, blueberry pecan pie, raspberry coconut parfait, raisin walnut truffles, and I could go on and on!
These raw vegan super easy falafels and this quick easy lemon garlic aioli is just a taste of her incredible recipes. The thing I LOVE about Eva's recipes is that they are super quick and EASY. Anybody can make them, and once you taste how incredible they are, you will be coming back again and again and again for MORE. These falafels are delicious, and the aioli is simple and tasty. Read Eva's notes in the recipe directions. You can modify the aioli and make a dressing that is fantastic if you are serving these in a salad.
If you would like to cook with Eva, she offers fantastic private raw food coaching, group classes, retreats, and other events in Martha's Vineyard, Jacksonville Florida, Massachusetts, and Sao Paulo Brazil. Be sure to check out Eva's Raw Bed and Breakfast in Martha's Vineyard too!
I have a HUGE crush on Eva and her lovely business partner Venita. They really inspire a community of love and generosity. I am so grateful to know them.
Eva, thankyou for coming to the party. I could not imagine doing this without YOU! I love you xx
Check out Eva's original recipe post
Learn more about Eva Rawposa from Uncooking 101
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Eva Rawposa & Uncooking 101’s Raw Vegan Super Easy Falafel With Lemon Garlic Aioli
- To make the falafel:
- 2 cups roughly chopped carrots
- 1 cup dry sunflower seeds
- 1/4 cup flax seeds, ground (after grinding, equals 1/3 cup)
- 1 cup fresh parsley, chopped finely
- 3 Tbsp diced onion
- 1 clove minced garlic
- 1/4 tsp Celtic sea salt
- 1/2 tsp ground cumin
- 1/2 tsp curry powder
- 1/2 cup sesame seeds (*to be added after processing)
- First, add only the carrots to the food processor, and process until your carrots are nearly a paste. (Very well chopped!)
- Next add in the sunflower seeds, flax seeds, garlic, and spices and process until well mixed.
- Finally, add the onion and parsley, making sure to scrape the sides as needed to mix everything together well.
- Move to a large bowl, and add the sesame seeds by hand.
- Roll 1 Tbsp at a time into falafel balls.
- Place these balls directly onto your Excalibur 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.
- To make the lemon garlic aioli:
- 1/4 cup dry cashews (use raw almonds for alkaline or Body Ecology)
- 2 cloves garlic
- 1/8 tsp salt
- 1 lemon, juiced
- Process the cashews, garlic, and salt in a coffee grinder or spice grinder until there are NO remaining chunks.
- Remove from the food processor, add to bowl with the lemon juice, and whip with a fork.
- 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.
- These falafels are fantastic as appetizers, or for use in raw wraps or as a topping on salads. YUMMO!
Check out Eva's original recipe post
Learn more about Eva Rawposa from Uncooking 101
Follow on Facebook, Twitter, and Pinterest
Piggy Cooking Tips
a quick easy way to clean this “cling-on” pieces out of your garlic press
If you are using a garlic press to mince your garlic you will know how hard they can to clean sometimes. There are always a few little stubborn bits that refuse to let go of the garlic party. Next time you are replacing your toothbrush (I replace mine about once a month) recycle it and then wash it. Keep it under the sink to scrub out your garlic press under running water to help remove those little cling on pieces.
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Piggy Grunts!
Add Your GruntWow! I am learning so much this month. Thank you Tess. My little boys and I are very excited, making these this week.
Oh, you are so welcome. These are fantastic for kids. They are so easy and versatile.
that’s is so fun and great, i am new to raw food and i barrow my friend dehadretor i can ‘t give it up my kids love it so much
you are making my week thank you
Oh, I LOVE that Val. Thanks for taking the time to leave your lovely comment. ENJOY!
If I were to bake these in the oven, what temperature and for how long should I do it? Thanks for the great recipe!
Jessie, you could warm them for a few hours on the lowest setting of your oven. If you are not strictly raw, you could cook them at 150 - 180 for about 15/20 minutes until they are your desired consistency. Enjoy :)
Yummers!! I am loving all these dehydrator recipes. I love Eva’s website and have for some time. I think I’ll make these today when I come back home from running errands and have for dinner tonight with a huge spinach salad. Thank you Tess for sharing all the wonderful raw food folks with us. Love ya!
Pleasure! You will LOVE these. They are SOOO good :)