Raw Vegan Falafels with Sumac Onions and Tzatziki Recipe

Introduction

These Raw Vegan Falafels offer a fresh, plant-based twist on a classic dish. Made with sprouted chickpeas, pumpkin seeds, and vibrant herbs, they deliver bold flavors without cooking. Perfect for anyone looking to enjoy a nutritious, alkaline-friendly meal.

Ingredients

• 1/2 cup Pumpkin Seeds, soaked
• 1/4 cup Sprouted brown or green Chickpeas (soaked and re-rinsed for 2-3 days)
• 1/2 cup Butternut Squash, peeled
• 2 Large Dates
• Juice of 2-3 Key Limes
• 1/2 bunch Cilantro
• 1/3 cup Dill
• Half Shallot
• 1/4 of a Sweet Onion
• 2 tablespoons Tahini
• 2 tablespoons Psyllium Husk (or ground flax)
• 1 teaspoon Cumin
• 1 teaspoon Smoked Paprika
• 1 teaspoon Celtic Sea Salt
• 1 teaspoon Red Pepper Flakes

Sumac Onions:

• 1 Red Onion, chopped
• Juice of 3 Key Limes
• 1 tablespoon Raw Agave (or sweetener of choice)
• 1 tablespoon Sumac
• 1/2 teaspoon Sea Salt

Tzatziki:

• Plant-based Yogurt
• 2 Persian Cucumbers
• 1 cup Dill, chopped
• Half of 1 Shallot
• Juice of 2-3 Key Limes
• Sea Salt, to taste
• Onion Powder, to taste

Instructions

1. Step 1: In a high-speed food processor, combine all falafel ingredients except the psyllium husk. Blend until smooth.
2. Step 2: Add the psyllium husk and process again until well incorporated.
3. Step 3: Using a cookie scooper or spoon, shape the mixture into 18-19 small balls.
4. Step 4: Place the falafel balls on a mesh dehydrator tray lined for easy removal.
5. Step 5: Dehydrate at 115°F for 5 hours, or until firm but still moist.
6. Step 6: While the falafels dehydrate, prepare the sumac onions by mixing red onion, lime juice, raw agave, sumac, and sea salt. Refrigerate to marinate.
7. Step 7: Prepare the tzatziki by combining plant-based yogurt, chopped cucumbers, dill, shallot, lime juice, sea salt, and onion powder. Adjust seasoning to taste and refrigerate.
8. Step 8: Serve the falafels with sumac onions and tzatziki for a fresh and flavorful meal.

Tips & Variations

• Try substituting psyllium husk with ground flaxseed if preferred for binding.
• Adjust the lime juice to your taste for a tangier or milder flavor.
• Use a dehydrator with a mesh tray to ensure even drying without sticking.
• Serve falafels wrapped in lettuce leaves or raw crackers for a light, crunchy bite.

Storage

Store the dehydrated falafels in an airtight container in the refrigerator for up to 3 days. The sumac onions and tzatziki should be kept refrigerated separately and can last 4-5 days. Rehydrating the falafels slightly before serving can enhance their texture if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these falafels without a dehydrator?

While the dehydrator helps preserve the raw nature and texture of the falafels, you can bake them at a very low temperature (around 200°F) in the oven for a similar effect if a dehydrator isn’t available.

Are sprouted chickpeas necessary for this recipe?

Sprouted chickpeas improve digestibility and texture in this raw version. If you’re short on time, you can try using soaked chickpeas, but sprouting is recommended for the best flavor and consistency.

Raw Vegan Falafels with Sumac Onions and Tzatziki Recipe

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★★★★★

4.6 from 256 reviews

• Author: Harper
• Total Time: 5 hours 20 minutes
• Yield: 18–19 small falafel balls 1x
• Diet: Gluten Free

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Description

These Raw Vegan Falafels offer a fresh, wholesome alternative to traditional falafels, made entirely from plant-based alkaline-electric ingredients. Blended and dehydrated instead of fried, they retain a vibrant raw quality and are packed with nutrients from pumpkin seeds, sprouted chickpeas, and fresh herbs. Paired with tangy sumac onions and creamy plant-based tzatziki, this recipe is perfect for those seeking gluten-free, vegan, and nutrient-dense meals.

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Ingredients

Scale 1x2x3x

Falafel

• 1/2 cup Pumpkin Seeds, soaked
• 1/4 cup Sprouted Brown or Green Chickpeas (soaked and re-rinsed for 2–3 days)
• 1/2 cup Butternut Squash, peeled
• 2 Large Dates
• Juice of 2–3 Key Limes
• 1/2 bunch Cilantro
• 1/3 cup Dill
• Half Shallot
• 1/4 Sweet Onion
• 2 TBSP Tahini
• 2 TBSP Psyllium Husk (or Ground Flax)
• 1 tsp Cumin
• 1 tsp Smoked Paprika
• 1 tsp Celtic Sea Salt
• 1 tsp Red Pepper Flakes

Sumac Onions

• 1 Red Onion, chopped
• Juice of 3 Key Limes
• 1 TBSP Raw Agave (or sweetener of choice)
• 1 TBSP Sumac
• 1/2 tsp Sea Salt

Tzatziki

• Plant-Based Yogurt (quantity as needed)
• 2 Persian Cucumbers
• 1 cup Dill, chopped
• Half of 1 Shallot
• Juice of 2–3 Key Limes
• Sea Salt, to taste
• Onion Powder, to taste

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Instructions

1. Blend Falafel Ingredients: Excluding the psyllium husk, combine pumpkin seeds, sprouted chickpeas, butternut squash, dates, lime juice, cilantro, dill, shallot, sweet onion, tahini, cumin, smoked paprika, sea salt, and red pepper flakes in a high-powered food processor. Blend until the mixture reaches a smooth, cohesive consistency. Then add psyllium husk and process well to fully incorporate it, which helps bind the mixture.
2. Shape Falafels: Using a cookie scooper or spoon, portion out the falafel mixture into small, evenly sized balls—aim for about 18 to 19 pieces. Firmly shape them by hand if needed to ensure they hold together well.
3. Dehydrate Falafels: Place the formed falafels on a mesh dehydrator tray lined with a dehydrator liner. Dehydrate them at 115°F for 5 hours. This low heat drying preserves the raw nature of the ingredients while giving the falafels a firm yet tender texture.
4. Prepare Sumac Onions and Tzatziki: While falafels dry, mix chopped red onion with key lime juice, raw agave, sumac, and sea salt to make sumac onions. For tzatziki, combine plant-based yogurt, grated or chopped Persian cucumbers, chopped dill, minced shallot, lime juice, sea salt, and onion powder to taste. Refrigerate both until ready to serve.
5. Serve: Once the falafels are fully dehydrated and firm, plate them alongside the sumac onions and tzatziki. Enjoy immediately or store falafels in the refrigerator for later use.

Notes

• Ensure pumpkin seeds and chickpeas are adequately soaked and sprouted to improve digestibility and raw texture.
• Psyllium husk acts as a binder, but ground flaxseed can be used as an alternative.
• The falafels are dehydrated instead of cooked with heat, preserving their raw and alkaline nature.
• Adjust lime juice and spices to taste for freshness and acidity.
• This recipe yields raw, gluten-free, vegan falafels suitable for plant-based diets.
• Falafels can be stored in an airtight container in the fridge for up to 3 days.
• Using a food dehydrator with temperature control is essential for proper drying without cooking the falafels.

• Prep Time: 20 minutes
• Cook Time: 5 hours
• Category: Appetizer
• Method: Dehydrating
• Cuisine: Middle Eastern-inspired, Raw Vegan

Keywords: raw vegan falafel, dehydrated falafels, plant-based appetizer, gluten free falafel, raw falafel recipe, vegan falafel, alkaline food, healthy snacks