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Raw Falafel With A Lemon Garlic Aioli

Much healthier than deep-fried falafels, these raw falafels take minimal time in the dehydrator. These nutritious bombs of flavor are truly made better by the lemon garlic aioli, so make sure to dip the falafels in the aioli. You’ll thank us later.

  • Prep Time: 10m
  • Total Time: 10m


For the Falafels

  • 2 c carrots, roughly chopped
  • 1 c raw sunflower seeds
  • 1/3 c ground flaxseeds
  • 1 garlic clove, minced
  • 1/2 tsp. ground cumin
  • 1/2 tsp. curry powder
  • 1/4 tsp. Celtic sea salt
  • 1/8 tsp. red pepper flakes, plus more to taste
  • 1/2 c flat-leaf parsley, finely chopped
  • 3 tbsp. yellow onion, finely diced
  • 1/2 c sesame seeds

For the Aioli

  • 1/2 c filtered water
  • 1 c raw unsalted cashews, soaked and drained
  • 2 tbsp. fresh lemon juice
  • 2 garlic cloves, minced
  • 1/2 tsp. apple cider vinegar
  • 1/2 tsp. sea salt
  • 1/4 tsp. onion powder


For the Falafels

  1. Put the chopped carrots in a food processor and pulse until you get a pasty consistency. Add the sunflower seeds, flax seeds, garlic cloves, cumin, curry powder, sea salt, and pepper flakes and process for a minute or so.
  2. Finally, add the onion and parsley and pulse to incorporate. Transfer this mixture into a bowl and stir in the sesame seeds.
  3. Use a tablespoon to scoop out the batter and roll each tablespoon scoop into a ball. Place the falafel balls on dehydrator sheets and dehydrate for four to six hours.
  4. Serve the falafels with the aioli and enjoy.

For the Aioli

  1. Just before the falafels are done dehydrating, throw all of the aioli ingredients into a food processor. Blend until you get a smooth and creamy consistency. Enjoy with the falafels.