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Raw Falafel Wraps

October 2, 2019 by Rachel Carr 4 Comments

 

Raw vegan falafel can really add heft and satiety to a simple salad or vegetable wrap! You are going to love this recipe directly out of the dehydrator-they are warm and pillowy with a hint of cumin and sesame.

These are made out of purely raw zucchini, sunflower and sesame seeds, so they’re paleo, vegan and naturally gluten free. Pair them with the simple lemon tahini sauce and they make a great meal or appetizer. This recipe makes about 36 falafel balls and will hold well for up to a week, although I recommend warming them up slightly either in your dehydrator again or your oven at a low temp (like 250F-300F).

Collard greens make a great substitute for a tortilla or flatbread wrap. They will hold up for a few days after being wrapped as long as the contents aren’t too wet. Stuff your wrap with whatever veggies you like to go along with your falafel balls.  I recommend:

  • bell pepper
  • cucumber
  • avocado
  • cabbage
  • fresh herbs (like parsley, mint, basil or cilantro)
  • roasted sweet potato
  • winter squash
  • roasted cauliflower
  • guacamole
  • hummus
  • quinoa
  • sprouts


Raw Falafel Wraps
 
Print
Prep time
15 mins
Cook time
2 hours
Total time
2 hours 15 mins
 
Author: Rachel Carr
Serves: 30-40 falafel
Ingredients
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)
Instructions
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!
3.5.3208

Raw vegan falafel wrapped in collard greens with a bright citrus tahini sauce!

Raw vegan falafel wrapped in collard greens with a bright citrus tahini sauce

 

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Filed Under: Appetizers, Entrees, Fall Recipes, Gluten Free, Paleo Vegan, Raw Detox, Raw Vegan, Spring Recipes, Summer Recipes, Winter Recipes

Reader Interactions

Comments

  1. Sara

    May 22, 2018 at 8:41 pm

    hello – how big are the 2 zucchinis? they range so much in size. A weight would be awesome. thank you!

    Reply
    • Rachel Carr

      July 11, 2018 at 6:37 am

      Thanks for asking, it’s two medium zucchini!

      Reply
  2. Susan

    March 7, 2020 at 8:09 pm

    How long can I store the falafel balls? Have you ever frozen them for later use?

    Reply
    • Rachel Carr

      October 29, 2020 at 2:03 am

      I think they could absolutely be frozen!

      Reply

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Hi! I’m Rachel and I’m the chef behind PlantCraft! I create simple plant based recipes that are as healthy as they are delicious. Many of my recipes are also raw vegan and gluten free. ALL of my recipes are vegan. Bon Apetit!

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