Raw Vegan Falafel With Lemon Garlic Aioli

"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 healthyblenderrecipes.com Cooking time is dehydrator time. You can eat it right out of the bowl; it does not have to be dehydrated. Here for safekeeping."
 
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Ready In:
4hrs 30mins
Ingredients:
14
Serves:
4-6
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ingredients

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directions

  • For the Falafel:

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

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RECIPE SUBMITTED BY

I'm happy when I don't rub people the wrong way -- I'm a licensed massage therapist! Twenty years ago, at a cross-road in my life, I had a good sit-down talk with me and decided that my two passions in life were people, and helping them feel better ... and cooking. Just five days after that, a tiny ad in the local paper announced that Massage School started on Monday; so on that Monday in Sept. 1990 a new chapter started in my life. It was like learning a foreign language. Do you know where your olecranon process is? I met Mr. Wonderful in February of 1992 and we married 82 days later. (Who? Me impulsive??) He's still my Mr. Wonderful. In regards to cooking, he's my strongest supporter ... and toughest critic. When we first met, it was Mr. Meat and Potatoes meets Little Miss Vegetarian. In an effort to learn how to live together, we developed this plan: Thursdays became experimental food day. I would cook something that neither one of us had ever had before (so there would be no emotional attachment for either of us) and we would critique it. The deal was that if either of us found that meal gag-worthy, we would eat at McDonald's. I am happy to report, we have not darkened their door yet! Out of those experiments came our most favorite recipes. Ours is a blended family and between us we have three sons: an architect in CA, a computer programmer in FL and an Emergency Room MD in TX. We are blessed with three lovely daughters-in-law [the architect just married an interior decorator! A blessing on their heads, Mazel Tov, Mazel Tov!!] and three very hug-able grandchildren (18 y/o boy, 13 y/o girl and 11 y/o girl.) We are both very active in our congregation. If you like, check us out at http://www.kolhamashiach.org. We teach as well as other avenues of ministry (think: sanitation and maintenance!) ... Fun around here includes ministering ;) at the local department stores; cooking; and discussing Torah. It's not unusual to find half a dozen people around our dining room table in a good natured but animated discussion! Of course there's food ... for body and soul! 8726471"
 
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