Raw Vegan Falafel With Lemon Garlic Aioli

Recipe by Glori-B
READY IN: 4hrs 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition

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.