Falafel the Raw Food Way
I love food. I love flavor. I love falafel! There is a great little restaurant in Boulder where you can order your falafel and choose from all kinds of sides to put with them. It is quick, yummy and there is a wonderful outside patio where you can sit, eat and watch the traffic on Pearl Street go by. Desperate for a raw food recipe that recreates these tasty little favorites, I sprouted chickpeas and got to work. Paired with a raw recipe for “sour cream” and a mango salsa, this raw food recipe completely hits the spot!
Chickpeas or Garbanzo Beans are a great way to add a complete protein to your raw food diet. They are full of fiber and trace minerals. They are low glycemic and are a good source of iron.
Falafel with Mango Pineapple Salsa
Falafel
- 3 cups Sprouted Garbanzo Beans (chick peas)
- 1 cup Chopped Onion
- 2 Cloves Garlic
- 1 cup Sunflower Seeds
- 1/2 cup Ground Flax Seeds
- 1/4 cup Lemon Juice
- 1/4 cup Parsley
- 2 tablespoons Olive Oil
- 2 teaspoons Coriander
- 3 teaspoons Cumin
- 1 tablespoon Nama Shoyu
- Alfalfa sprouts (for serving)
- Sprout Garbanzo Beans. Place 2 cups dry beans in a jar, cover with water and let soak for 24 hours. Make sure there is plenty of room in the jar as these will expand quite a bit. Drain off water and rinse 3 times a day until little sprouts appear. Usually 2-3 days.
- Place sunflower seeds in food processor and grind until fine. Place ground sunflower seeds in large bowl.
- With food processor running, drop 2 cloves of garlic in. Let run until garlic has been chopped.
- Place sprouted garbanzo beans in food processor with garlic. Process until a mash is achieved. Remove to bowl with sunflower seeds.
- Chop onion in food processor, pulsing until a very fine chop in achieved. Place in bowl with garbanzo bean mixture.
- Chop parsley and add along with remaining ingredients to bean mixture. Combine well.
- Shape into golf sized balls and dehydrate, beginning at 140 degrees for 1 hour and then reducing heat to 116 for 4 to 6 hours. You will want to check as they dehydrate. They should be crispy on the outside but still a little soft on the inside. Information on dehydrating can be found here: Dehydration for Raw Foods
Mango Pineapple Salsa
- 1 cup Chopped Pineapple
- 1 cup Chopped Mango
- 1 cup Chopped Jicama
- 1/2 cup Chopped Onion
- 3 tablespoons Finely Chopped Cilantro
- 1 Lime (juice from)
- Mix all ingredients together. Let sit to marinate.
Sour Cream
- 1/4 cup Cashews (soaked for at least 2 hours)
- 1 Young Coconut (flesh from – about 3/4 Cup)
- 2 tablespoons Lemon Juice
- pinch sea salt
- Combine all ingredients in blender until smooth. Can add water to thin out if needed.
To Serve
- Create a bed of alfalfa sprouts, place falafel on top of the sprouts. Top with “sour cream” and serve with salsa.
Damon wrote on February 26, 2010
Hate to say I don’t think I’ve ever eaten a falafel…. looks like it’s time to try! Nice work!
Lauren wrote on February 26, 2010
I am definitely making these falafels next week! These will be the 3rd raw ones I have made, they look to yummy to pass up!
hihorosie wrote on February 26, 2010
Those look so amazing and perfect! Seems like the perfect summer food. thanks for sharing!
Christine wrote on February 26, 2010
I love falafels and pineapple salsa! Couldn’t have picked a better combination. They look so yummy!
Antony wrote on February 26, 2010
Wow! These look DELICIOUS! I love falafels 🙂
Alberta wrote on February 26, 2010
When sprouting chick peas in a jar,should the lid be screened or solid ?
I’m new to making my own sprouts,but this recipe is the impetus !
Do you remember the falafel joint on Pearl St.? I visit Boulder often.
Thanks for the best recipes on the web!
Susan wrote on February 26, 2010
Screen so you can rinse.
Dawn Hutchins wrote on February 26, 2010
This looks tastier than most traditionally cooked versions I’ve seen! Still looking on ebay for a dehydrator….
Denise Walden wrote on February 26, 2010
Well, here is another one I have to try. We live in a very small town and the only produce available is Wal-Mart. I have found a Whole Food Market in Tulsa and that is about 2 hours from me. So, tomorrow morning (Saturday) we are headed to Tulsa and I hope to have enough smarts to buy enough of what I want to last a month. Now comes my question. How long does something like the Falafels keep in the refrigerator?
So love your site! I am learning.
Susan wrote on February 26, 2010
They keep for at least a week, maybe two.
Julie Kalivretenos wrote on February 26, 2010
How YUMMY! I love falafels too 🙂 I’ve tried several different raw renditions n will have to try yours too. Thanks for sharing! xoxo (P.S. I use the same knife)