Raw Dehydrated Falafel

August 21, 2012

This raw dehydrated falafel recipe comes from Eva Rawposa from Uncooking 101 and I’m serving them with my lemon garlic aioli.

I featured Eva’s Raw Virgin Margarita, Raw Ranch Dressing, and her delicious Raw Brazil Nut Chocolate Milkshake.

Eva is a raw chef and vegan health educator who is passionate about raw foods, and her site is a great resource for easy recipes, and articles on: making rejuvelac, sprouting; using the pulp from juicing, eating raw on a budgetunderstanding raw food ingredients, and more.

I’ve tried loads of Eva’s recipes and they’re always great. Some of my favorites are: raw vegan lobster mushroom bisque, creamy butternut squash soup, blueberry pecan pieraspberry coconut parfait, and raisin walnut truffles.

These raw dehydrated falafels are really delicious, and are a much healthier alternative to traditional deep-fried falafels. They don’t need very much time in the dehydrator, either. I keep them in for about 8 hours so they’re crispy on the outside to replicate a more traditional falafel experience.


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Raw Dehydrated Falafel

This raw vegan dehydrated falafel is a healthy gluten-free alternative to conventional falafel.

Prep Time 40 minutes
Total Time 40 minutes
Servings 20 balls
Author Tess Masters



  • 2 cups roughly chopped carrots
  • 1 cup raw sunflower seeds
  • 1/4 cup flaxseeds, ground (after grinding is 1/3 cup)
  • 1 teaspoon  minced garlic (1 clove)
  • 1/2 teaspoon  ground cumin
  • 1/2 teaspoon  curry powder
  • 1/4 teaspoon  Celtic sea salt
  • 1/8 teaspoon  red pepper flakes, plus more to taste
  • 1/2 cup finely chopped flat-leaf parsley 
  • 3 tablespoons finely diced yellow onion
  • 1/2 cup sesame seeds 


  1. To make the falafel, throw the carrots into a food processor fitted with the s blade, and process until the carrots have a paste-like consistency. 
  2. Add the sunflower seeds, flax seeds, garlic, cumin, curry powder, salt, and pepper flakes, and process until well combined. Add the onion and parsley, and pulse until well combined. (You may need to scrape down the sides of the container.) 
  3. Transfer the ingredients to a mixing bowl, and stir in the sesame seeds until well combined. 
  4. Using a tablespoon measurer, scoop out batter and roll into balls. 
  5. Place the balls onto mesh dehydrator sheets and dehydrate for 4 to 6 hours, depending on how moist you prefer the inside to be. The longer you dehydrate, the more crisp the outside will be.
  6. Serve the falafels with aioli for an appetizer or snack, or serve in wraps or pita with tabouli and avocado. 

Recipe Notes

Aioli recipe

Falafel recipe from Uncooking 101

Photo by Trent Lanz and styling by Alicia Buszczak