Raw Falafel [Vegan, Grain-Free]

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Raw vegan falafels are so delicious and nutritious and you can actually make them in no time and with just a few ingredients. These falafels can also be totally nut-free by just exchanging the almond butter for extra tahini.

Raw Falafel [Vegan, Grain-Free]

Calories

247

Serves

10 falafel

Ingredients

For the Falafel:

  • 1 cup sunflower seeds
  • 1/4 teaspoon cilantro seed
  • 1/2 teaspoon cumin
  • 2 tablespoons shallot
  • 2 teaspoons tahini
  • 1 garlic clove
  • 2 tablespoons almond butter or more tahini
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt

For the Red Cabbage Salad:

  • 1 carrot
  • 1 cup red cabbage
  • 1/2 cup green cabbage
  • 10-15 mint leafs

For the Salad Dressing:

  • 2 tablespoons lemon juice
  • 2 teaspoons olive oil
  • Pinch salt

For the Tahini Dressing:

  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 1/2 garlic clove
  • 1/8 cup filtered water
  • Pinch salt

For the Hummus:

  • 15 ounces chickpeas, drained, liquid reserved
  • Freshly squeezed lemon juice
  • 1/4 cup tahini
  • 1/2 teaspoon ground cumin
  • 1 cloves garlic
  • 1/2 teaspoon salt

Preparation

  1. Blend all ingredients in a food possessor until fully combined. Form small falafel balls and sprinkle with some sesame seeds.
  2. Cut the cabbages in small stripes or use a mandolin. Mix in the salad dressing and mix well. Blend the tahini dressing in a food possessor or a blender until smooth. Serve on the side.
  3. Blend all ingredients for the hummus in a food possessor, blend until smooth. Add some water or olive oil if needed.

Nutritional Information

Per Serving: Calories: 247 | Carbs: 19 g | Fat: 15 g | Protein: 10 g | Sodium: 412 mg | Sugar: 2 g

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AUTHOR & RECIPE DETAILS


photo

Natalie Yonan is a raw chef and recipe developer, she’s the blogger behind Happy Health Blog. She combines her biggest passions of healthy foods and beauty by creating delicious, stunning, healthy and easy to make dishes that inspire people to bring more plant foods into their diets. She travels the world, experiments in the kitchen, and she’s started her own raw dessert company and set up workshops to share her passion for food with the world.



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