By Chef: Eva Rawposa
Posted: July 18, 2013
Gourmet raw food does not need to be complicated, in fact it can be down right easy. This delicious recipe for falafel balls with a tasty cashew and garlic aoli sauce derives most of its hearty texture from fresh carrot, sunflower seeds and flax. Spices of cumin and curry combine with fresh parsley, onion and garlic to create an explosion of flavor with every bite! Leave them in the dehydrator a little longer for a crispy finish. These will last up to a few weeks in your fridge – ready to serve up for dinner. Try them wrapped up in a leaf of fresh lettuce!
- 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, well chopped
- 3 Tbsp diced onion
- 1 clove minced garlic
- 1/4 tsp salt
- 1/2 tsp cumin
- 1/2 tsp curry
- 1/2 cup sesame seeds (to be added after processing!)
LEMON GARLIC AIOLI:
- 1/4 cup dry cashews
- 2 cloves garlic
- 1/8 tsp salt
- 1 lemon, juiced
1) First add only the carrots to the food processor, and process until your carrots are nearly a paste. (Very well chopped!)
2) Next add in the sunflower seeds, flax seeds, garlic, and spices and process until well mixed.
3) Finally, add the onion and parsley, making sure to scrape the sides as needed to mix everything together well.
4) Move to a large bowl, and add the sesame seeds by hand.
Roll 1 Tbsp at a time into falafel balls, then place directly onto the 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
LEMON GARLIC AIOLI:
1) Process the cashews, garlic, and salt in a coffee grinder or spice mill until there are NO remaining chunks.
2) Remove from the food processor, add to bowl with the lemon juice, and whip with a fork.
One of the things I love about raw is that, now that I’ve made some changes in the way I see food, it’s absurdly easy.