Always on a quest for the tastiest falafel ever, it’s taken time to develop a raw vegan version that doesn’t just taste good but tastes great.
By combining nutritious seeds, with a delicious homemade tahini sauce, this is a light version with zero chickpeas that require soaking and can be a bit gassy. The result? A falafel to satisfy my lil’ vegan heart!
For the Falafel
- 120g or 1 cup pumpkin seeds
- 60g or ½ cup sunflower seeds
- 60g or ½ cup walnuts
- 50g or ½ cup fresh basil
- 50g or ½ cup parsley
- 6 sun-dried tomatoes, soaked for about an hour in warm water
- ½ tsp. dried oregano
- ½ tsp. dried mixed Mediterranean herbs, e.g. thyme, marjoram, rosemary, fennel
- 2 garlic cloves crushed
- 1-2 tablespoons olive oil
- 1 tablespoons freshly lemon juice, or to taste.
- Sea salt and freshly ground black pepper
For the Tahini sauce
- 4 Tbsp. Tahini
- 60ml or 1⁄4 cup warm water
- 1 teaspoon Umeboshi Vinegar
- 1 garlic, crushed
- 1 Tbsp. snipped chives
- Freshly squeezed lemon juice, to taste
- Braggs, Tamari or light soy sauce
- For the falafel, put the seeds in a coffee grinder and grind until you reach a fine flour-like consistency.
- Next, finely chop the walnuts, basil, parsley and drained sun-dried tomatoes. Combine all the ingredients with salt and pepper to taste and mix well with a silicone spatula.
- Wrap in cling film/plastic wrap and refrigerate for 30 minutes.
- Pull off portions of the mixture about the size of small walnuts and roll into balls.
- For the tahini sauce, mix all the ingredients mentioned above under the Tahini section and allow to stand for 20 minutes before serving.
- It keeps well in the fridge, so make double or triple, ready for the next batch of falafels.
- To serve, put 2-3 on a Romania lettuce leaf with some tomato, courgette/zucchini and carrot and spring onions/scallions.
- Top with a drizzle of the tahini sauce. Eat with a knife and fork or roll up like a wrap and eat with your fingers.
- Serves 10-12 falafel balls.
Sow Seeds Into Your Diet
Like most seeds, pumpkin and sunflower seeds are a great source of Protein and unsaturated fats, including omega-3. They also contain a good range of nutrients including iron, selenium, calcium, B vitamins and beta-carotene, which the body converts into vitamin A.
Similarly, organic Tahini paste, which is made from sesame seeds, olive oil and salt, is also full of valuable nutrients, high in antioxidants that are linked to a reduced risk of certain cancers such as prostate and bladder carcinomas. Very high in magnesium, improves heart health, lowers blood sugar levels and are also high in beneficial fibre which improves gut health.
ABOUT THE CHEF
Dubai’s doyenne of Transpersonal Psychology, Cyntha Gonzalez is an advocate of a holistic lifestyle who has consistently eaten only vegan, raw cuisine that she has expertly been preparing herself for over 18 years.