Raw Falafel Wraps
Prep time: 
Cook time: 
Total time: 
Serves: 30-40 falafel
For the Falafel
  • 2 zucchini
  • 2 cups raw sunflower seeds, soaked 2 hours if possible and rinsed
  • ½ cup Whole sesame or hemp seeds
  • ¼ cup minced onion
  • ¼ cup chopped parsley
1/4 cup chopped cilantro
  • 2 Tablespoons lemon juice
  • 1½ -2 teaspoons sea salt
  • 1 teaspoons cumin
1/4 teaspoon black pepper
For the Lemon Tahini Sauce:
  • 3 tbsp freshly squeezed orange juice
1 tbsp freshly squeezed lemon juice
  • 2 tbsp tahini
  • 1 tbsp apple cider vinegar or coconut vinegar
  • 1 ½ – 2 tsp dijon mustard
1 very small clove garlic (optional
  • )
½ sea salt
Freshly ground black pepper
  • Water as needed (about 2-3 tablespoons)
For the falafel:
  1. Puree the zucchini and sunflower seeds in a food processor. Transfer the zucchini and sunflower mixture to a bowl and add the the sesame seeds, onion, parsley, cilantro, lemon juice, sea salt, cumin, and black pepper. Mix well and form into balls about 1" in diameter. Dehydrate at 105 F for 2-3 hours or until they reach your desired texture.
For the Lemon Tahini Sauce:
  1. Mix well in a bowl and set aside til ready to use. 
For the wrap filling I used chopped cabbage, cilantro, radish and cucumber, and wrapped it in a collard leaf!
Recipe by Plant Craft at https://www.rachelcarr.com/raw-falafel-wraps/