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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
