Just as good, if not better than normal falafel! (you can warm it up if you like).
Serves 4-6
Falafel:
4 medium organic carrots
1/4 cup nutritional yeast
1/2 cup raw sunflower seeds, soaked and dried
1/4 cup raw walnuts, soaked and dried
1/4 cup sesame seeds
3 garlic cloves
1 Tbsp tahini
1 Tbsp ground cumin seeds
juice of one lemon
1/4 tsp chipotle
1 1/2 tsp sea salt or to taste
1 cup raw almond flour (or more if needed)
Coating:
1 cups raw walnuts soaked and dried
1/4 cup nutritional yeast
1/2 tsp sea salt
1/4 cup sesame seeds
Tahini Sauce:
1/2 cup tahini
1/3 cup filtered water or as needed
juice of two lemons
2 garlic cloves, minced
2 tsp ground cumin seed
a large pinch of ground chipotle
To make falafel, place carrots in the food processor and process until finely chopped. Add the yeast, sunflower seeds, walnuts, sesame seeds, garlic, tahini, cumin, lemon juice, chipotle, sea salt, and process until smooth. Add the almond flour and process until well combined. Remove from the food processor and if it seems too soft, add a little more almond flour (it should be the consistency of very soft soft cookie dough). Refrigerate the mixture for about an hour to make rolling easier.
Roll the mixture into 2 inch balls, and place on a plate. In a food processor, combine the walnuts, yeast, sea salt and sesame seeds for the coating and process until finely ground. Pour into a bowl, and roll each of the falafel balls in it. Place the balls on a lined dehydrator sheet and dehydrate for about 16-18 hours, or until the outside is crunchy and they are firm, but not dried out in the center.
Meanwhile, to make the tahini sauce, whisk together all ingredients until smooth. If too thick add a little more water until the consistency of dressing.
Serve with a salad on the side and the tahini sauce!
From: http://fragrantvanillacake.blogspot.jp/2012/09/raw-carrot-falafel.html
Falafel:
4 medium organic carrots
1/4 cup nutritional yeast
1/2 cup raw sunflower seeds, soaked and dried
1/4 cup raw walnuts, soaked and dried
1/4 cup sesame seeds
3 garlic cloves
1 Tbsp tahini
1 Tbsp ground cumin seeds
juice of one lemon
1/4 tsp chipotle
1 1/2 tsp sea salt or to taste
1 cup raw almond flour (or more if needed)
Coating:
1 cups raw walnuts soaked and dried
1/4 cup nutritional yeast
1/2 tsp sea salt
1/4 cup sesame seeds
Tahini Sauce:
1/2 cup tahini
1/3 cup filtered water or as needed
juice of two lemons
2 garlic cloves, minced
2 tsp ground cumin seed
a large pinch of ground chipotle
To make falafel, place carrots in the food processor and process until finely chopped. Add the yeast, sunflower seeds, walnuts, sesame seeds, garlic, tahini, cumin, lemon juice, chipotle, sea salt, and process until smooth. Add the almond flour and process until well combined. Remove from the food processor and if it seems too soft, add a little more almond flour (it should be the consistency of very soft soft cookie dough). Refrigerate the mixture for about an hour to make rolling easier.
Roll the mixture into 2 inch balls, and place on a plate. In a food processor, combine the walnuts, yeast, sea salt and sesame seeds for the coating and process until finely ground. Pour into a bowl, and roll each of the falafel balls in it. Place the balls on a lined dehydrator sheet and dehydrate for about 16-18 hours, or until the outside is crunchy and they are firm, but not dried out in the center.
Meanwhile, to make the tahini sauce, whisk together all ingredients until smooth. If too thick add a little more water until the consistency of dressing.
Serve with a salad on the side and the tahini sauce!
From: http://fragrantvanillacake.blogspot.jp/2012/09/raw-carrot-falafel.html
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