Raw Falafel With Tangy Tahini Sauce

Falafel is one of my favorite foods, but I often find that it’s too greasy when prepared conventionally. These falafel, which I first created when I had a ton of pulp left over from making carrot juice, impart all the wonderful flavor of regular falafel, minus the deep frying.

Once you make the falafel, you can use them in pita, pile them onto romaine leaves, put them on your salads, or snack on them as they are.

This is one of those recipes where there’s little difference between the dehydrator version and the baked version, so no need to fear if you don’t have a dehydrator at home!

Raw Carrot & Falafel

Serves 4

Directions:

Note: If you don't have a dehydrator, preheat the oven to 350 degrees Fahrenheit.

Grind the sesame seeds and sea salt in a food processor until finely ground. Add the carrot pulp, garlic, lemon, cumin, if using, and flax, along with 1/3 cup of water. Process until the mixture is smooth. Add the parsley to the processor and pulse to combine.

Shape the mixture into twelve small patties. Dehydrate at 115 degrees Fahrenheit for 6 hours, flipping once through.

Otherwise, bake the falafel for 15 minutes in the oven. Flip and cook for another 10 minutes, or until golden brown on both sides.

Top with tangy tahini sauce and serve with your favorite tabouli recipe.

Tangy Tahini Sauce

Makes scant 1-cup

Directions:

Combine all the ingredients in a blender or food processor. Blend and serve.

Tahini dressing will keep for a week in the fridge and can also be served over salads, with raw veggies, and even warm grains.