Raw Vegan Falafels
May 18, 2024
Inspirational Recipe from @theelectriceats
The goal for Electric Elements is to remain at least 80% alkaline-electric ingredients, but always 100% plant-based!
INGREDIENTS:
1/2 cup Pumpkin Seeds, soaked
1/4 cup Sprouted BROWN or GREEN Chickpeas (soak and re-rinse 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 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
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
TOOLS YOU NEED:
* Dehydrator
* Liner For Dehydrator Tray
* High Food Processor
HOW TO:
1. With the exception of the psyllium husk, blend falafel ingredients until smooth. Next add in psyllium husk and process well.
2. Using a cookie scooper, spoon out some mixture and form it into 18-19 small-sized balls.
3. Place falafels on to mesh dehydrator tray and dehydrate at 115F for 5 hours.
4. Prep Sumac Onions and Tzatziki, store in fridge for later use.
5. Once falafels are done, plater and serve with sumac onions and tzatziki.
PS (from @theelectrictribe) - In no way am I saying these are “authentic” falafels, they’re just my best attempt at a raw version without a few traditional ingredients like chickpeas— which I’ve tried raw but haven’t quite nailed it in this recipe yet. 💚
#rawveganfood #rawveganrecipes #plantbasedfood #plantbasedrecipes #veganrecipes
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