Hi guys!
Thanks for helping Courtney out in my last post. Keep the suggestions coming!
A few days ago, I made the possibly reckless decision to invite you all, via email and comments, to send me your raw-ification challenges. That’s right: I want you all to send me dishes that you’d like to see me put a raw spin on. I’ve already received a few (including my favorite, Hungarian parikash from Earth Mother).
One of the more intriguing requests to arrive in my inbox was for raw falafel–a dish I’ve wanted to make raw for some time now! And since I’m all about sesame seeds and juice pulp lately, I decided that I’d make them my starting point. Some trial and error later, a new Choosing Raw favorite, raw carrot falafel with tangy tahini sauce, was born.
This recipe looks impressive, but it’s really, really easy. Begin with two cups of carrot pulp, add ground sesame seeds, herbs, and spices, and roll into balls. That’s it! I used my dehydrator to un-cook the falafel, but you could certainly bake them instead, or put them in the oven at 175 or so with the door ajar for an hour on each side.
However you choose to make them, you should end up with a tasty, healthy, and delicately flavored version of a much adored street food!
Raw Carrot Falafel with Creamy Tahini Sauce (yields 16 falafel and 1 1/2 cups sauce)
For the falafel:
2 cups carrot pulp
1 cup sesame seeds, ground in a coffee or spice grinder, a magic bullet, or a food processor
2 tbsp ground flax seed
1 tsp salt
1 tbsp lemon juice
2 1/2 tbsp olive oil
1 stalk celery, finely chopped
1/4 cup Italian flat leaf parsley, chopped
1/4 cup cilantro, chopped
1 clove garlic, minced very finely (optional)
1/4 cup onion, minced finely (optional)
Mix all ingredients very well by hand, as if you were making meatloaf (ew). Roll into balls about 1 1/2-2 inches thick, flatten gently, and put on a dehydrator try lined with a Paraflex sheet OR onto a baking sheet.
Dehydrate the falafel at 115 degrees for two hours. Remove the Paraflex sheet, flip them over, and dehydrate for another two hours. If using an oven, bake them at 175 degrees with the oven door ajar for an hour and repeat on the other side.
For the sauce:
Tangy Tahini Sauce (makes about 1 1/2 cups)
1 1/4 cup tahini
1/4 cup lemon juice
1/2 cup + 2 tbsp water
2 tbsp apple cider vinegar
1 tbsp agave syrup or 1/2 packet stevia
1/2 tsp cumin
1/2 tsp coriander
2 tbsp nama shoyu
1/2 large or 1 very small clove garlic, minced (optional)
Blend all ingredients in a magic bullet, VitaMix, blender, or food processor until smooth and creamy. The sauce should be super tangy and delicious!
Simply plate a few of these, drizzle them with sauce, and serve. The sweet, nutty, spicy quality of the falafel is balanced by the acidity of the tahini sauce. In all? An awesome raw take on a Middle Eastern classic.
I hope you guys give this one a shot soon! It’s a winner.
Have a great night, lovelies.
xo
Yum, I love falafel! I need to get a dehydrator.
Giving this a shot for sure with the leftover carrot pulp I have from making your raw juice pulp crackers!
Woohoo!
Ah it was love at carrot falafel.
After developing a (welcome) addiction to your carrot fries–I trust your carrot creations. Can’t wait to make these!!
I will definitely be trying this soon!!
I haven’t ever tried falafel before. I know, who am I? But I always have been meaning to try it. Your raw creation looks amazing, nice work!
Must you do this to me?? You already know of my obsession with falafel
looks delicious!
Gena, these look truly phenomenal! And now I have another reason to have juice tomorrow morning.
those look amazing. I have only had cooked falafel once and it wasn’t my thing, but anything involving carrot usually ends up on my a lisT!
what an amazing adaptation!!! ahhh my list of new recipes to try is sooo long!! these look amazing though!
I can’t wait to try that tahini sauce!
This sounds like such a fantastic recipe. Perhaps my parents could enjoy this with me; they love Mediterranean dishes.
What whattttttt? Middle Eastern food in the house!!! Love this! Raw falafel on Choosing Raw woohoo!
As you know my mom was from Italy but my dad is from JORDAN- we KNOW falafel. You will have to make me your version some day!!!
This recipe looks delicious. I love falafel and tahini and I never seem to use my carrot pulp after juicing. I know exactly what I’ll use it for next time!
salivating.
I love me some falafel!
any suggestions for if you don’t have a juicer, and therefore no carrot pulp?
You could grate the carrots really finely!
Mmm, sounds yummy! Can I make my raw-ification request here? I have been craving Chicken Tikka Masala for the past couple weeks and would love to know how to make a vegan/raw version of it. Even just a raw-ed Tikka Masala sauce and a rice substitute would make me happy! Thank you so much in advance if you take on the challenge!
Oh wow these look delicious, I am going to try the recipe thanks!
wow this looks amazing! i just had falafel for the first time, but I would love to raw-ify it! Yum!!!!
DYINGDYINGDYINGDYINGDYINGDYINGDYINGDYINGDYING
How did you know I have carrot pulp in the freezer??? You’re just trying to keep me from making it in to carrot cake - I see right through you.
This is an exciting recipe–nice work!
Save. Save. Save. Save.
I can’t wait to make this!!
I had the most amazing falafel last night, so I can’t wait to give this recipe a try. I never would’ve thought to freeze pulp. Now I know you can there’s going to be a lot more juicing happening. I never know what to do with it usually… *trails off into a daydream of carrot juice and falafel-filled weekend*
Raw Falafel was one of the first recipes I made when I went raw last year. Yours looks so yummy, and with the carrot pulp, what a great idea!!
I can’t wait until I get a dehydrator! These are going to be one of the first things I “cook” with it!
Begin with two cups of carrot pulp, add ground sesame seeds, herbs, and spices, and roll into balls. That’s it!
Best.Recipe.Evah! (shortest too!)
I swear, the next time I get the ubiquitous question, “But isn’t raw food SO time consuming to prepare?”, I’m rattling off this recipe.
Hey, how’s my paprikash coming along? *wink*
Workin’ on it, darling!
This could be the reason alone that I buy a juicer. I absolutely love falafel, and rarely ever eat it, because it is usually isn’t the healthiest when buying out. I’ve tried to make it myself with very little success, but I know your recipe will be a winner (they always are). Do you think it would still work to just use grated carrots, or would they be too moist? I at least know I will be making the tangy tahini sauce, whether it is for the falafel another delicious raw dish.
You are awesome (not to mention super brave!) for taking reader’s requests, AND completing them! I just might have to throw in my own request.
Falafel is a favorite of mine and these look amazing!
Wow! This looks really stunning
Beautiful food, Gena!
I love how the falafel is basically like a bean-less “veggie burger”. Sorry, not meaning to bastardize this is any way. In fact, one of the reasons I never make vegan “veggie burgers” at home is most of them always call for tons of beans. Which just dont really work well for me. Nature’s imperfect food combo as you’ve said. Anyway, I love that the falafel is working off pulp and seeds, no beans. With glorious parsley and cilantro flakes woven in. So pretty.
And I’ve been making a creamy tahini salad dressing with fewer ingredients than yours and I can’t wait to try the version you’ve posted. Now please tell me you used a squirt bottle to get the drizzle that perfect
My tummy is growling just looking at the pics! I can’t wait to be able to try these.
Drooling,
Amy
This looks delicious! I’ll have to try it soon. I created a recipe for juice pulp “latkes” recently on Natalia’s site- carrot/kale juice pulp, onions, spice, and egg fried with as little oil as possible. I tried it again last night with ground pine nuts instead of egg, with favorable results, although more falling apart! This looks like a healthier and tastier cousin of the recipe so I am excited to give it a spin!
These look amazing!!! Once my husband and I are moved out into our own place [living with husband's bro + wife right now] I want to do a raw week! I’ve always been interested and want to check it out =)
You and I must have both been channelling felafel today based on my last post too except mine wasn’t raw but was certainly vegan AND delish. Can’t wait to try your version Gena
Those look awesome! Serious yum going on!
Wow what a great idea, I love falafels but can’t digest pulses, I am so going to try this thank you!
I love your blog by the way its great! x x
Your brilliance strikes again! Falafel is almost an everyday occurrence here, I mean, I do live in Saudi Arabia, I can’t take two steps without bumping into a falafel stand! Always one of my favorite snacks but I never imagined it could be rawified! Thanks!
this is making me really, really sad that i don’t have a juicer. i wonder how it would work with shredded carrot and less liquid to account for the water content? or, perhaps i’ll have to just show up at your apartment begging for pulp. (what an odd statement.)
regardless, brilliant sounding recipe as always!
I am beyond excited to try this!! YUM! I love falafel and have been patiently waiting for this recipe since you posted about it on Twitter! You always come through!
I tried making a raw falafel recipe for my husband once, and it wasn’t going well…ended up being banana cookies, haha (the base was almond meal). This sounds really good, but alas, I am pulp-less.
what a great recipe! i just got a bunch of carrots in my CSA i think i might need to make this!
I’m so excited to try these! I was in the process of making up my own raw falafel, but you beat me to it!
Could this recipe work with grated carrots? I don’t own a juicer so I don’t have carrot pulp.
The falafels look delicious. They’re one of my fave foods. Brilliant!
Hey guys! A bunch of you are asking if you can use grated carrots. You definitely can, but I’d suggest you grate them VERY finely. The texture won’t be quite the same, but it’ll probably work.
I am *super* impressed - I knew I was saving all that carrot pulp for a reason
Those look absolutely gorgeous!! Good to know you can dehydrate without a dehydrator - very useful.
Falafel is one of my all-time favorite foods, and yours look AMAZING! I have a batch in the dehydrator now.
I had to use mixed juice pulp because I didn’t have enough carrots on hand & needed to use the pulp I had leftover from my morning juice - and I also added a couple tsp. of cumin because that’s my favorite flavor in traditional falafel. I’ll report back! Thank you!!
Great suggestion on adding the cumin. I think cumin and coriander are the most important flavors of a good falaf.
Gena, your raw falafel look scrumptious! Thank you for posting the recipe. I love how it is carrot based–a good use of carrot pulp! I’ve always wanted to try falafel; I look forward to testing this recipe!
Since I’m a serious falafel-fan, but not crazy about fried foods, I’m all over this recipe. You’ve gotten me inspired and thinking more about raw food, that’s for sure!
obviously others have had the same concern as i - subbing finely grated carrots for pulp…hmmm.
damn you gena! yet another reason i need a juicer. its on my xmas list, but i dont see it happening. wedding registry???
WOW, you rock (:
My bf got me a juicer a few months ago, and I LOVE to juice, but I always feel… guilty about all that pulp going down the drain. I will most definitely save the pulp for this, and also your pulp crackers! Which are gluten-free too.
Just made NON-raw falafel and will definitely making these and doing a taste test comparison!! Can not believe you were able to create something that looks so spot-on that’s completely raw. I’ll have to use my oven without having a dehydrator.
Man this looks delish Gena! However, if I don’t have a juicer, how could I make it? Could I use grated carrots instead or just mash them up somehow?
Thanks so much for this! It sounds wonderful. Next month, I’m doing the 28-day Crazy Sexy Life ACT tune-up…so I’ll be raw til dinner for a month! AND, I’m getting an Excaliber dehydrator for Xmas (or least I think I am), so this is soooo going on my ACT list of things to make in January.
I just drooled, just a little.
Wow! Those look awesome!!! I really need to start doing some juicing to get some of the pulp!
Oh my word, I can’t even WAIT to try these!
ahh i’ve been wanting to make raw falafel for quite some time- i can’t wait to try your recipe.
guess i need to pick up some tahini and carrots tomorrow
hope all is well <3
Hey Gena thanks for the tip! We ended up making this tonite and it was amazing! just posted up tonights post and it was the star
thanks a ton!
[...] Gena has unbelievably managed to make falafels completely raw. G and I are without question having a falafel off. Want to guess which one of us is making the raw [...]
you make raw foods like I never need to eat cooked foods!! WOWza!
I love this! I cannot wait to try this out, my list of recipes to try continues to grow as you post!
You never fail to impress me
WHOAAAAAAAAAAAAAAAAAAA WHOAAAAAAAAAAAAAAAAA WHOAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA
Oh my goodness.
I think my heart skipped a beat.
Those look sooooooooooooooo amazing, Gena!!!!!!!! Probably one of the most delicious and best creations I have seen on your blog to date!! (And boy, not to say there hasn’t been competition….because we already know I am obsessed with everything that comes out of your kitchen!!)
LOVEEEE THESE BEAUTIES!! Thanks for the recipe, Mama!!!!!!!!!!!
hugs to you!!!!
[...] brought together with the creaminess of tahini. You may have noticed that I seem to be on a sesame seed/Middle Eastern kick lately; if recipes like this continue to emerge from it, may the Middle Eastern kick [...]
I made this today for lunch - YUM! - and ended up crumbling some into a wrap this evening for dinner (with romaine, avo, cayenne, red onion) and drizzling some of the leftover sauce on it too. Double yum! You are a genious
Thanks Gena! Truly amazing! Tried these tonight and was totally impressed. I must say nothing will compete with the real deal but I luuuuvvvv these and will be making them often. Great way to use up the carrot pulp. Now if you could give me a really great way to use up my green pulp I would be truly grateful. Also luv the tahini dressing. I have been using a lot of lemon-tahini dressing lately and yours is a nice change…will be making this often as well =D
When do you find the time to create such wonderful recipes?
GREEN PULP = GENA’S RAW JUICE PULP CRACKERS.
I love!
[...] First her Carrot Falafel with Tangy Tahini Sauce [...]
[...] mentioned the other day I was making Gena’s Carrot Falafel. Well I had it for lunch and omgosh it was sooo good! Especially that tahini dressing. If [...]
[...] modified version of Gena’s raw falafel serving as savoury “Bowel Buddies” for the road trip – kinda necessary when [...]
[...] also wanted to mention – I had the opportunity to make Gena’s Carrot Falafel with Tangy Tahini Sauce a few weeks back and it was [...]
How inventive of you to make a raw falafel from carrot pulp!
I made these today and they were absolutely delicious!
[...] been long overdue but two weeks ago I made the lovely Gena’s raw carrot falafel. I followed the recipe except I omitted the fresh parsley and cilantro because I didn’t [...]
[...] love falafels so we when I came across Gena’s raw vegan version I had to try [...]
Thanks for posting this. I have been looking for a way to use up my carrot pulp from juicing and this is just perfect! Thanks again.
you should really try a raw meatloaf. i noticed you said (ew) but its really tasty with a homemade raw barbeque sauce (make with dates, yum)
Wow, this blows my mind
I’m going to have to try them out — and I just did baked falafels today… it will be falafel madness around here!
hey gena, what do you recommend if you don’t make that much carrot juice? if i do use carrots, i mix it all up with other veggies. so for the falafel, can i just gring up carrots in the food processor?
These recipes look wonderful. As for the Tahini recipe, I was wondering if you tried both sweeteners: agave AND the stevia packet, and if so, how did they compare? Stevia seems a little tricky to me, sometimes the less processed it is, the more of a bitter aftertaste it has.
OMG, I just made this and it was heavenly!
Thank you so much for this recipe!
<3
Amanda
[...] juice pulp as my base, I came up with little patties that aren’t so very different from my carrot falafel (without the Middle Eastern spices, of course). They’re super tasty and easy to prepare. I [...]
[...] for dinner I made Gena’s raw falafel with my homemade tahini dressing. Lately I have been all about super quick meals (like my Miso [...]
this looks delicious, i can’t wait to try it!
i assume the carrot pulp = juicer leftovers?
Aloha Gena!
I just came across your recipe for the Tangy Tahini Sauce and just whipped it up in 2 minutes. I just had to say THANK YOU!!! It is sooooooo yummy !! I am eating on my fresh Thai Spring Rolls and didnt want peanuts. Appreciate it!! Love your blog. Looks gorgeous!
Hugs- Sara
I just finished eating these, they are absolutely delicious! Thanks so much for this recipe.