Raw Carrot Falafel

And now for some Erik birthday party recipes!

First up … raw falafels! The inspiration for this recipe hails from Gena over at Choosing Raw. I knew I wanted to make little falafel “sliders” and when I came across this recipe, that uses finely shredded carrot, I went for it.

I’m always looking for ways to use leftover carrot pulp from juicing and this is another great option!

Raw Carrot Falafels
adapted from Choosing Raw

Ingredients:

• 2 cups carrot pulp
• 1 cup finely ground sesame seeds
• 1 tablespoon fresh lemon juice
• 1 teaspoon sea salt
• 3 tablespoons hemp oil (or oil of choice)
• 1 stalk celery, chopped finely
• 1/2 cup basil, chopped
• 1 clove minced garlic
• 1/4 cup minced onion

Instructions:

• Mix ingredients together really well, shape them into falafel or bite-sized pieces and place them in a dehydrator at 118 for about two hours on each side, or until they are as crisp as you want them.
• I served them on a mini pita type bread layered with a slice of tomato, the falafel piece, zesty tahini sauce, and a small piece of purple basil.

Notes: If you don’t have a dehydrator, you could easily bake these at a low heat until crispy! Also, to keep it all raw, feel free to serve on top of a homemade raw cracker or in a lettuce wrap. Here’s the link to the zesty tahini sauce recipe … it goes perfectly with the falafel!

What's your favorite appetizer??

Not to fret, cake and cookie recipes are coming soon