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Raw Falafel with Raw Hummus

Sprouted chickpeas and raw sweet potato processed with tahini, cumin, chile and ginger, rolled in sesame seeds and dehydrated into falafel balls, served with a zucchini-based raw hummus and a chopped salad.

5 servings · 20 min · main · Middle Eastern · vegan

Ingredients

Falafel

  • 1¼ cup chickpeas, suitable for sprouting
  • 1¼ sweet potato, peeled and coarsely chopped
  • 1¼ tablespoon milled flaxseed
  • 1¼ tablespoon tahini, light
  • 1¼ teaspoon ground cumin
  • 1¼ red chile, small, medium-hot, seeded
  • 2½ teaspoon fresh ginger, peeled and chopped
  • 2½ teaspoon coconut aminos
  • 1¼ tablespoon fresh parsley, chopped
  • 1¼ tablespoon cilantro, chopped, leaves only
  • 2½ tablespoon sesame seeds
  • sea salt, to taste (optional)
  • black pepper, to taste (optional)

Raw Hummus

  • 1¼ zucchini, peeled and coarsely chopped
  • 1¼ tablespoon tahini, light
  • 1⅞ tablespoon lemon juice, from about 2/3 lemon
  • 2½ clove garlic, crushed
  • ⅝ teaspoon ground cumin
  • ⅓ teaspoon sea salt

Salad

  • 1¼ carrot, small, peeled and sliced
  • ⅝ red bell pepper, seeded and sliced
  • 15 leaf butter lettuce, Boston or small butter lettuce
  • 10 radishes, sliced
  • 5 teaspoon olive oil, cold-pressed extra virgin

Method

  1. You will need a dehydrator for this recipe. If you don't have one, an electric oven may have a setting low enough — the defrost setting or slightly higher, or a designated dehydrate setting. Check the temperature with an oven thermometer before dehydrating in a standard oven.
  2. Start sprouting the chickpeas three to five days before making the recipe. Put the chickpeas into a jar and cover with lukewarm water. Keep in a warm, dark room. Soak for 24 hours, then drain and rinse, and drain again. Rinse and drain twice a day for three to five days. When the sprouts are about 3/8 inch long, they are ready.
  3. Process the chickpeas and sweet potato in a food processor until you have a fairly smooth but lightly textured mix.
  4. Add the flaxseed, tahini, cumin seeds, chile, ginger, and coconut aminos sauce to the processor and blend to combine. Transfer the mixture to a bowl and stir in the parsley and cilantro. Season with salt and pepper, if using.
  5. Mold the mixture into 25 small balls and roll them in the sesame seeds. Transfer to a nonstick dehydrator sheet on a dehydrator tray. (If using the oven, use a nonstick oven pan.) Dehydrate on low (115°F) for 6 hours, then turn them over and dehydrate on low for an additional 2 hours.
  6. To make the salad, mix the vegetables together in a serving bowl and drizzle with the olive oil.
  7. To make the hummus, put all the ingredients into a clean processor and blend until you have a fairly smooth mix. Serve the falafels alongside the dip and the salad.

Notes

The chickpeas need three to five days to sprout and the falafel eight hours to dehydrate. Sprouted chickpeas are not recommended for young children, older adults, pregnant women, or anyone with a weakened immune system.

Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.