Raw Vegan Falafel With Lemon Garlic Aioli Recipes
RAW VEGAN FALAFEL WITH LEMON GARLIC AIOLI
The full title of this recipe is: Eva Rawposa & Uncooking 101's Raw Vegan Super Easy Falafel With Lemon Garlic Aioli and I got it at healthyblenderrecipes.com Cooking time is dehydrator time. You can eat it right out of the bowl; it does not have to be dehydrated. Here for safekeeping.
Provided by Glori-B
Categories Onions
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 456.8, Fat 35.8, SaturatedFat 4, Sodium 335.2, Carbohydrate 27.2, Fiber 11.2, Sugar 5.4, Protein 15.2
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