Falafels the Raw Food Way

by Susan on February 26, 2010

I love food. I love flavor. I love falafels! There is a great little restaurant in Boulder where you can order your falafels and choose from all kinds of sides to put with them. It is quick, yummy and there is a wonderful outside patio where you can sit, eat and watch the traffic on Pearl Street go by. Desperate for a raw food recipe that recreates these tasty little favorites, I sprouted chickpeas and got to work. Paired with a raw recipe for “sour cream” and a mango salsa, this raw food recipe completely hits the spot!

Chickpeas or Garbanzo Beans are a great way to add a complete protein to your raw food diet. They are full of fiber and trace minerals. They are low glycemic and are a good source of iron.

Falafels with Mango Pineapple Salsa


  • 3 C Sprouted Garbanzo Beans (chick peas)
  • 1 C Chopped Onion
  • 2 Cloves Garlic
  • 1 C Sunflower Seeds
  • 1/2 C Ground Flax Seeds
  • 1/4 C Lemon Juice
  • 1/4 C Parsley
  • 2 T Olive Oil
  • 2 t Coriander
  • 3 t Cumin
  • 1 T Nama Shoyu
  • Alfalfa sprouts (for serving)

1. Sprout Garbanzo Beans. Place 2 C dry beans in a jar, cover with water and let soak for 24 hours. Make sure there is plenty of room in the jar as these will expand quite a bit. Drain off water and rinse 3 times a day until little sprouts appear. Usually 2-3 days.

2. Place sunflower seeds in food processor and grind until fine. Place ground sunflower seeds in large bowl.

3. With food processor running, drop 2 cloves of garlic in. Let run until garlic has been chopped.

4. Place sprouted garbanzo beans in food processor with garlic. Process until a mash is achieved. Remove to bowl with sunflower seeds.

5. Chop onion in food processor, pulsing until a very fine chop in achieved. Place in bowl with garbanzo bean mixture.

6. Chop parsley and add along with remaining ingredients to bean mixture. Combine well.

7. Shape into golf sized balls and dehydrate, beginning at 140 degrees for 1 hour and then reducing heat to 116 for 4 to 6 hours. You will want to check as they dehydrate. They should be crispy on the outside but still a little soft on the inside. Information on dehydrating can be found here: Dehydration for Raw Foods

Mango Pineapple Salsa

  • 1 C Chopped Pineapple
  • 1 C Chopped Mango
  • 1 C Chopped Jicama
  • 1/2 C Chopped Onion
  • 3 T Finely Chopped Cilantro
  • 1 Lime (juice from)

Mix all ingredients together. Let sit to marinate.

Sour Cream:

  • 1/4 C Cashews (soaked for at least 2 hours)
  • 1 Young Coconut (flesh from – about 3/4 Cup)
  • 2 T Lemon Juice
  • pinch sea salt

Combine all ingredients in blender until smooth. Can add water to thin out if needed.

To Serve:

Create a bed of alfalfa sprouts, place falafel on top of the sprouts. Top with “sour cream” and serve with salsa.

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{ 52 comments… read them below or add one }

Susan August 21, 2014 at 1:40 pm

Hi, Marlene…2 cups of dried chickpeas will give you 3 cups of sprouted. Cheers!

Susan August 21, 2014 at 1:43 pm

Hi, Marlene, You have to be careful with a dehydrator like that. Many times it dries very hot. You might want to look for a dehydrator with a temp control. Cheers!

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