By Chef: Tiasha Slana
Posted: September 29, 2016
Want something savory, creamy and full of flavor? Then you just have to try these falafels. Even your non-raw friends will love it. They taste just like the real thing, but without the unhealthy fats. This recipe is kind of long, but if you are in a hurry you can skip the pickled turnips and just use one of the sauces. It will be awesome just as well. Enjoy!
- 2,5 cup (320 g) chopped carrots
- ¾ cup (70 g) celery
- 2 Tbsp (30 g) sunflower seeds
- ¼ cup chopped fresh parsley
- ¼ tsp cumin seeds, ground
- extra ⅛ cup sesame seeds
- 1 cup (125 g) chopped zucchini, peeled
- 1 cup (125 g) chopped cucumbers, peeled
- ⅛ cup (20 g) macadamia nuts
- 1 Tbsp lemon juice
- 1 Tbsp lime juice
- ½ Tbsp chives, chopped
- extra 1 small (100 g) cucumber, peeled
- ½ Tbsp lemon juice
- 1 Tbsp water
- 1 Tbsp tahini or grounded sesame seeds
- 1 large (200 g) turnip, spiralized
- 1 Tbsp beet juice
- 1 tsp lemon juice
- 1 head (400 g) lettuce
- 7 oz (200 g) baby spinach
- 3 tomatoes, cubed
- Coarsely chop carrots and celery.
- Mix sunflower and sesame seeds in the food processor until ground. Add carrots and celery and process until well mixed.
- Add chopped fresh parsley and ground cumin seeds and process.
- Form into balls, they roll in sesame seeds. (The mixture will be quite wet, so be patient with forming the balls.)
- Transfer to the dehydrator and dehydrate for 3 — 4 hours at 115 degrees Fahrenheit (46°C).
- Mix all the ingredients in the blender, but the extra 100 g cucumber.
- Finely chop the extra 100 g cucumber and mix it in the sauce with the spoon.
- Mix all the ingredients together.
- Spiralize turnips and mix them with lemon and beet juice.
- Wash lettuce and baby spinach and mix them together with tomatoes.
- Put falafels on the bed of lettuce and pour tahini over them.
- Put pickled turnips beside them.
- Pour tzatziki sauce in a little bowl and put it on the plate as well.