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