Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Raw Vegan Falafel With Lemon Garlic Aioli Recipe
    Lost? Site Map

    Raw Vegan Falafel With Lemon Garlic Aioli

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    30 mins

    4 hrs

    Glori-B's Note:

    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 at Cooking time is dehydrator time. You can eat it right out of the bowl; it does not have to be dehydrated. Here for safekeeping.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      For the Falafel:.
    2. 2
      First, add only the carrots to the food processor, and process until your carrots are nearly a paste.
    3. 3
      Next add in the sunflower seeds, flax seeds, garlic, and spices and process until well mixed.
    4. 4
      Finally, add the onion and parsley, making sure to scrape the sides as needed to mix everything together well.
    5. 5
      Move to a large bowl, and add the sesame seeds by hand.
    6. 6
      Roll 1 Tbsp at a time into falafel balls.
    7. 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. 8
      For the AIOLI.
    9. 9
      Process the cashews, garlic, and salt in a coffee grinder or spice grinder until there are NO remaining chunks.
    10. 10
      Remove from the food processor, add to bowl with the lemon juice, and whip with a fork.
    11. 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. 12
      These falafels are fantastic as appetizers, or for use in raw wraps or as a topping on salads.

    Ratings & Reviews:


    Nutritional Facts for Raw Vegan Falafel With Lemon Garlic Aioli

    Serving Size: 1 (117 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 456.7
    Calories from Fat 321
    Total Fat 35.7 g
    Saturated Fat 4.0 g
    Cholesterol 0.0 mg
    Sodium 335.2 mg
    Total Carbohydrate 27.1 g
    Dietary Fiber 11.2 g
    Sugars 5.4 g
    Protein 15.2 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes