Raw Vegan Falafel With Lemon Garlic Aioli

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 2 cups carrots, roughly chopped
• 1 cup sunflower seeds, dry
• 1/4 cup flax seed, ground (after grinding, equals 1/3 cup)
• 1 cup fresh parsley, chopped finely
• 3 tablespoons onions, diced
• 1 garlic clove, minced
• 1/4 teaspoon sea salt
• 1/2 teaspoon cumin, ground
• 1/2 teaspoon curry powder
• 1/2 cup sesame seeds (*to be added after processing)
• 1/4 cup cashews
• 2 garlic cloves
• 1/8 teaspoon salt
• 1 lemon, juiced

Recipe

• 1 for the falafel:.
• 2 first, add only the carrots to the food processor, and process until your carrots are nearly a paste.
• 3 next add in the sunflower seeds, flax seeds, garlic, and spices and process until well mixed.
• 4 finally, add the onion and parsley, making sure to scrape the sides as needed to mix everything together well.
• 5 move to a large bowl, and add the sesame seeds by hand.
• 6 roll 1 tbsp at a time into falafel balls.
• 7 place these balls directly onto your dehydrator sheets and dehydrate for 2-12 hours depending on how moist you prefer the inside to be. the longer you dehydrate, the more crisp the outside becomes.
• 8 for the aioli.
• 9 process the cashews, garlic, and salt in a coffee grinder or spice grinder until there are no remaining chunks.
• 10 remove from the food processor, add to bowl with the lemon juice, and whip with a fork.
• 11 or you can turn this aioli into a fabulous dressing by blending 2/3 cup cashews soaked in 2/3 cup water with 1/2 of a preserved lemon in your vitamix or blender.
• 12 these falafels are fantastic as appetizers, or for use in raw wraps or as a topping on salads.