Raw Vegan Falafel With Lemon Garlic Aioli |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
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The full title of this recipe is: Eva Rawposa & Uncooking 101’s Raw Vegan Super Easy Falafel With Lemon Garlic Aioli and I got it Cooking time is dehydrator time. You can eat it right out of the bowl; it does not have to be dehydrated. Here for safekeeping. Ingredients:
2 cups carrots, roughly chopped |
1 cup sunflower seeds, dry |
1/4 cup flax seed, ground (after grinding, equals 1/3 cup) |
1 cup fresh parsley, chopped finely |
3 tablespoons onions, diced |
1 garlic clove, minced |
1/4 teaspoon sea salt |
1/2 teaspoon cumin, ground |
1/2 teaspoon curry powder |
1/2 cup sesame seeds (*to be added after processing) |
1/4 cup cashews |
2 garlic cloves |
1/8 teaspoon salt |
1 lemon, juiced |
Directions:
1. For the Falafel:.
2. First, add only the carrots to the food processor, and process until your carrots are nearly a paste.
3. Next add in the sunflower seeds, flax seeds, garlic, and spices and process until well mixed.
4. Finally, add the onion and parsley, making sure to scrape the sides as needed to mix everything together well.
5. Move to a large bowl, and add the sesame seeds by hand.
6. Roll 1 Tbsp at a time into falafel balls.
7. Place these balls directly onto your 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.
8. For the AIOLI.
9. Process the cashews, garlic, and salt in a coffee grinder or spice grinder until there are NO remaining chunks.
10. Remove from the food processor, add to bowl with the lemon juice, and whip with a fork.
11. 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 or blender.
12. These falafels are fantastic as appetizers, or for use in raw wraps or as a topping on salads.
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