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Mediterranean Seed Falafel [Raw, Vegan]
A lot of people love falafels, but don’t like deep-fried foods, or have difficulty digesting the soaked chickpeas/garbanzo beans that are usually in falafels. Here’s a raw and chickpea-free falafel that is surprisingly easy to make, and will fill you up for many hours! Feel free to use whatever seeds... Read More
Ingredients You Need for Mediterranean Seed Falafel [Raw, Vegan]
How to Prepare Mediterranean Seed Falafel [Raw, Vegan]
For the Tahini:
- To make the tahini sauce, mix together the tahini, garlic, chives, lemon juice and a little salt and freshly ground black pepper, adding just enough milk to get a smooth sauce. Refrigerate any leftovers for later use.
For the Falafel:
- Grind the seeds and walnuts into fine flour (I have a small electric coffee grinder just for this purpose). Chop the tomatoes very finely. Add the chopped tomatoes, together with the remaining ingredients, to the seed flour and mix well with your hands or with a silicone spatula.
- Wrap in clingfilm/plastic wrap and let sit in the fridge for 30 minutes. (If you are in a hurry, you can skip this and make them right away.)
- Pull off portions of the mixture (about the size of small walnuts) and roll into balls.
- To serve, put 2–3 falafels on a Romaine lettuce leaf with some tomato, courgette, carrot and spring onions. Top with a drizzle of the tahini sauce or any sauce of your choosing. Roll up like a wrap and munch away!
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