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Raw Falafel With Tangy Tahini Sauce

Gena Hamshaw
Written by Gena Hamshaw
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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


  • 1 cup sesame seeds
  • 1/2 tsp. sea salt
  • 1 1/2 cups carrot pulp from juicing or (1 1/2 cups finely grated carrot, squeezed firmly between paper towels to remove excess moisture)
  • 2 cloves garlic, minced
  • 1 Tbsp. freshly squeezed lemon juice
  • 1/4 tsp. ground cumin (optional)
  • 2 Tbsp. flax meal
  • 1/4 cup fresh curly parsley


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.

Store in an airtight container in the fridge, both dehydrated and baked falafel will keep for up to four days. They can also be frozen.

Raw Falafel With Tangy Tahini Sauce

Tangy Tahini Sauce

Makes scant 1-cup


  • 1/2 cup water
  • 1/4 cup tahini
  • 1/4 teaspoon sea salt
  • 3 Tbsp. freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1 tsp. agave nectar or pure maple syrup


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.

Reprinted with permission from Choosing Raw by Gena Hamshaw. Courtesy of Da Capo Lifelong, © 2014

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