Raw Dehydrated Falafel

August 21, 2012

This raw dehydrated falafel is delicious, and is a healthy alternative to traditional deep-fried falafels. Serve in wraps hummus and tabouli, or with aioli.

Raw Dehydrated Falafel

This raw dehydrated falafel is really delicious, and is an easy healthy alternative to traditional deep-fried falafels. I love serving these falafels with lemon garlic aioli.

This recipe is really easy, too. The falafel don’t need very much time in the dehydrator. I keep them in for about 8 hours so they’re crispy on the outside to replicate a more traditional falafel experience.

I got this dehydrated falafel recipe from my friend Eva at Uncooking 101. She has some amazing recipes.

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

About Uncooking 101

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.

Raw Recipes from Uncooking 101

I’ve tried loads of Eva’s recipes and they’re always great. Some of my favorites are:

Other Dehydrator Recipes For You

Garlic Kale Chips
Spicy Tomato Kale Chips
Dehydrated Zucchini Chips
Dehydrated Mexican Crackers
Raw Buckwheat Bread

Let me know what you think of this recipe in the comments!

Your feedback is important to me, and it helps me decide which recipes to post next for you.


Raw Dehydrated Falafel

This raw dehydrated falafel is delicious, and is a healthy alternative to traditional deep-fried falafels. Serve in wraps hummus and tabouli, or with aioli.

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 sheets in your food processor 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


Comments 18

  1. Yummers!! I am loving all these dehydrator recipes. I love Eva’s website and have for some time. I think I’ll make these today when I come back home from running errands and have for dinner tonight with a huge spinach salad. Thank you Tess for sharing all the wonderful raw food folks with us. Love ya!

  2. that’s is so fun and great, i am new to raw food and i barrow my friend dehadretor i can ‘t give it up my kids love it so much

    you are making my week thank you

    1. Jessie, you could warm them for a few hours on the lowest setting of your oven. If you are not strictly raw, you could cook them at 150 – 180 for about 15/20 minutes until they are your desired consistency. Enjoy 🙂

  3. Amazing recipe, I would love to try it! It has been my dream for the past year to own an Excalibur. I’ve already invested in Vitamix and it was the best decision ever. Now I’m saving money for the Excalibur but it’s been going so slow 🙁

  4. Could this be made from carrot pulp after juicing? Have been looking into ways to use a dehydrator and the possibilities seem amazing.

  5. It there anything that could be substituted for the Flax seed? I have a friend who has serious food challenges and I am always sharing recipe I find that I like and she might like and be able to eat too. With this recipe she said, “Looks really good. I wonder what I could use to replace the Flax seed.That is the only thing I can’t tolerate. lol. Yes, something that is great for the oil and for fiber does not like me! ” Thank you for any suggestions.
    We used to love going to the local Vegan and Unique restaurants and trying things we were unfamiliar with. Now we are hoping to find recipes she can eat and making them at home for an alternative to our old Gals Night Out!

  6. Hello! I made these but without salt. I added some psyllium and dehydrated at 40°C … And it was amaziiiing! Thank you for this recipe very much!! Check out my IG profile to see my falafel raw vegan result!! Love and lots of health!

    1. Fantastic. Thank you for sharing your experience. Please tag me @theblendergirl in your photo so I don’t miss it. Thanks.

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