Raw vegan & Vegan falafels

Easy recipe for homemade raw falafels but you can also swap out the raw ingredients for cooked if you want to make a traditional falafel that you’d fry in a pan.

Ingredients

3 cups sprouted chickpeas (takes 4 days to sprout your own - rinse and re-soak daily) or 2 cans organic chickpeas, drained and rinsed

1 cup green onions

2 garlic cloves

1 cup raw cashews

1/2 cup flax seed, ground

Juice of 1/2 a lemon

1/4 cup parsley, chopped

2 tablespoon cold-pressed olive oil

3 teaspoon ground cumin

2 tablespoons coconut aminos

Instructions

Allow chickpeas to sprout before using (you can use canned chickpeas, if you’re not raw). Add cashews to food processor or high speed blender and pulse to turn into a powder. Add remaining ingredients (except for the chickpeas) then pulse until it has a thick and slightly chunky consistency. Finally, add the chickpeas and pulse til they’re broken down but not mushy.

Shape into small golf-ball sized balls (wet hands to prevent sticking) and place on a parchment paper square, if making these raw.

Place onto a dehydrator tray and “cook” for 5 hours at 115 degrees, until the outside is firm and crispy to the touch.

If you’re cooking these, add 1 1/2 tablespoons of cassava or unbleached flour to mixture, mix well. Allow the mixture to cool in the fridge for two hours or freezer for 40 minutes. You can bake these at 400 degrees or fry them in a pan with 1/2 inch of avocado or vegetable oil, until outsides are crispy.

I served mine inside collard leaves with some of my homemade sprouted hummus and fresh sliced avocado. You can also use my lentil hummus recipe or any other hummus recipes you enjoy.