Raw Falafel with Lemon Garlic Aioli

  • Vegetarian
  • Vegan
  • Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Body Ecology
    Body Ecology
  • Soy Free
    Soy Free
  • Blender
  • Processor

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.

Raw Falafel with Lemon Garlic Aioli

Raw Falafel with Lemon Garlic Aioli

Makes 20 balls480 MINS


lemon garlic aioli:

  1. To make the falafel, throw the carrots into a food processor fitted with the s blade, and process until the carrots have a paste-like consistency.
  2. Add the sunflower seeds, flax seeds, garlic, cumin, curry powder, salt, and pepper flakes, and process until well combined. Add the onion and parsley, and pulse until well combined. (You may need to scrape down the sides of the container.)
  3. Transfer the ingredients to a mixing bowl, and stir in the sesame seeds until well combined.
  4. Using a tablespoon measurer, scoop out batter and roll into balls.
  5. Place the balls onto mesh dehydrator sheets and dehydrate for 4 to 6 hours, depending on how moist you prefer the inside to be. The longer you dehydrate, the more crisp the outside will be.
  6. To make the aioli, throw the water, cashews, lemon juice, garlic, apple cider vinegar, salt, and onion powder into your blender, and blast on high for 30 to 60 seconds until smooth and creamy.
  7. Serve falafels with aioli for an appetizer or snack, or serve in wraps or pita with tabouli and avocado.

Recipe from Uncooking 101
Photo by Trent Lanz and styling by Alicia Buszczak




Load Comments