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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