Your whole food, plant-based life.

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.




Share Via
Share on Pinterest
Share with your friends



  1. shaj wrote on December 4, 2011

    made these, they are soooo good, my friends enjoyed them. I’m going to make more and store them in the freezer also. thanks for the recipe

  2. Sarah wrote on October 11, 2011

    Props! These were SO GOOD! And they felt good in our bodies afterward. We used papaya instead of mango and pineapple for the salsa, a tahini-based tzatziki instead of the sour cream, and served it all on a bed of onion sprouts – YUM YUM YUM! Something to note: our 2 cups dry beans yielded over 5 cups sprouted beans! So we doubled the recipe and stored some falafels in the freezer for later (yet to see if this is a good idea). We sprouted for a week, so maybe the beans grew in size.

  3. jacque wrote on July 22, 2011

    I just used the falafel recipe today and WOW was it the best one ever or what?? thank you so much – a definate repeat recipe at my house. xxxx

  4. Rainbow Jackie wrote on March 10, 2011

    Wow these are the best falafels (raw or not) I’ve had. I made them with a raw almond tzatziki and they were incredible! Thank you for the recipe!

  5. Kaila wrote on January 26, 2011

    I just finished making these and they are AWESOME! The texture is just what you’d expect from a fried falafel, but of course these are a MUCH healthier choice. My kids are going crazy over these. Thank you!

  6. Valerie wrote on November 6, 2010

    I made these and they are truly amazing!! Full of flavor and fiber to boot!!! Thanks again Susan for all your wonderful recipes. I look forward to trying many more as my raw lifestyle evolves. P.S. my word for the calendar would have been “evolution”, because that is what is happening to me.

  7. Stephanie wrote on July 14, 2010

    Hello Susan,

    I have been raw for a month now and feel amazing. I am still learning a lot (actually going to start a site on the journey, discoveries and pitfalls of the transition, but I am loving every minute of what I’m doing because I feel great). One thing I am still unsure of is the use of beans…I do not see many recipes with them, so it’s great that you’re sprouting garbanzos for this one.

    Do you use beans much?

    Secondly, I’ve seemed to read that ~110 degrees is where you should keep things to keep the heat from actually cooking out the enzymes. I have not, until now, seen a recipe to use a dehydrator at 140 degrees. How does this sit with you?

    I love your site. I have been to many raw food sites, and yours far surpasses the rest. Of course, using Thesis as your WP theme helps 😉 (I am a web developer).

    A million compliments on RAWMAZING, your cooking skills and your communication with readers.


    • Susan wrote on July 14, 2010

      Stephanie: You need to keep the FOOD temperature under 116 degrees to keep enzymes intact. Starting the dehydration higher shortens the dehydration time, pulls water out faster, keeps food from fermentation and since the food temperature never gets that high, your enzymes are completely intact. You must remember to turn down the heat after the initial period. Many raw foodists, including Gabriel Cousins recommend this method.

  8. JAK wrote on April 23, 2010

    Made these on my lunch break! Can’t wait to see how they turn out… It’s going to be a rough weekend – I’ll neeeeeeed some comfort food. Thank you!


Post a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

ooter(); ?>