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.
Elaine wrote on February 28, 2010
I just took a raw foods ‘cooking’ class and was told that nuts contain an enzyme inhibitor, and that dehydrating breaks this down. Are the nuts in these and other recipes dehydrated?
Thanks so much!
Elaine
Susan wrote on February 28, 2010
Yes…nuts do contain an enzyme inhibitor. You can also soak your nuts to release that. I have not heard that dehydrating them releases the inhibitors. The inhibitors are there so that the nuts and seeds do not sprout prematurely. They need to be in the correct environment. Soaking them provides that environment. I am not sure how dehydrating them would provide the correct environment. I soak nuts about 98% of the time before using. If I need them dry, I soak and dehydrate them. You will have to look at each individual recipe to see what the preparation was. You can read more about nuts and seeds and soaking here: http://www.rawmazing.com/articles/raw-food-soaking-nuts-and-seeds/
Carol G. wrote on February 28, 2010
Susan, when your heart brings you on visit to Boulder, remember I lead the raw group up here. Last night’s rawluck was packed out with tons of people. Lots of food–lots of people. Everyone feels welcome first time too. Let me know and will see if I can schedule something when here!
Elizabeth wrote on February 27, 2010
I made ’em and they are yummy! I was skeptical at first because I had tried another falafel recipe from a different raw book and didn’t care much for it. But it’s funny, I’ve been craving them for weeks, even sprouted some chick peas a week ago and had then in the fridge. Then you posted this recipe -perfect! I love the jicama in the salsa, nice touch.
I had your banana crepes for breakfast and now your falafels for dinner!
I look forward to more.
Thanks, another fabulous recipe.
Susan wrote on February 28, 2010
Wonderful to hear!!
Heather wrote on February 27, 2010
What an awesome recipe! This sounds pretty fun and easy to make, I haven’t sprouted garbanzo beans before. I love falafel, it all sounds perfect!
sioux wrote on February 27, 2010
Perfect timing! I’d sprouted some chickpeas when we soaked them for a cooked hummus recipe my son was making, and wasn’t sure what to do with them. now I know!
Do you find raw chick peas difficult to digest at all? This is the reason I haven’t experimented with this particular sprout yet.
They look so yummy and pretty with the pineapple-mango salsa — I never think to make fruit salsas, but I always drool over pics of them when other people do! I don’t suppose you can suggest a replacement in the sour cream for the young coconut, can you? Thanks so much for sharing this!
Susan wrote on February 28, 2010
I am find with them but every one is different so you will have to experiment. As far as the coconut goes, I don’t, as of yet, know of a good replacement.
Audey wrote on February 26, 2010
This seriously looks and sounds amazingly beautiful and delicious!
Erin @ Living and Loving In L.A. wrote on February 26, 2010
Where do you live? I’m from Boulder!
Your Falafel looks amazing by the way!!!
Susan wrote on February 28, 2010
I am in Minneapolis but my heart (along with my daughters) is in Boulder!!
Raw Candy wrote on February 26, 2010
Cool idea to use the sprouted chickpeas. For some reason I’ve never done anything with them other than eat plain, but this looks great. Love falafel!
Pure2raw twins wrote on February 26, 2010
Beautiful! The salsa colors just make this dish! I have not made raw falafels in so long!! They sure look yummy!