RAW Falafel
Cuisine: Mediterranean
Prep time: 10 mins
Total time: 10 mins
This very popular RAW Falafel is easy to make and keeps well in your fridge. Prepare in advance - ideal Party Food or as a Starter or Main
  • 2 Cups of Dried Chick Peas left to soak overnight and rinsed over 2-3 days to stimulate sprouting.
  • 1 Cup of Fresh or Frozen Garden peas thawed.
  • ¼ Diced Red Onion
  • 1 Clove of Garlic
  • Clutch of Fresh Coriander
  • ½ Tsp of Cumin Powder
  • ¼ Tsp Coriander Powder
  • Lge Squeeze of Lemon/Lime Juice
  • Dash of Macadamia Oil
  • S&P
  1. Combine all the ingredients into your food processor and mix thoroughly holding back on some of the oil and juice. Consistency should be firm and cohesive so that you can either roll into small balls or make patties.
  2. Lay the patties out on your drying tray if you have a dehydrator or baking dish if you intend to use your oven to dry on no more than 50C, fan on and door open. Dehydrate for several hours turn every hour.
  3. These will be ready between 3-4 hrs.
  4. A fan oven may only take 2-3 hrs. You will know when they are dried.
  5. Serve with Coriander garlic cream sauce.
  6. Use the cashew cream recipe shown in the Moussaka recipe but remix by adding more lemon/lime juice and a small clutch of fresh coriander.
Recipe by Scott Mathias Raw at https://scottmathiasraw.com/falafel/