Raw Vegan Falafel With Lemon Garlic Aioli Recipes

Steps:

• For the Falafel:.
• First, add only the carrots to the food processor, and process until your carrots are nearly a paste.
• Next add in the sunflower seeds, flax seeds, garlic, and spices and process until well mixed.
• Finally, add the onion and parsley, making sure to scrape the sides as needed to mix everything together well.
• Move to a large bowl, and add the sesame seeds by hand.
• Roll 1 Tbsp at a time into falafel balls.
• 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.
• For the AIOLI.
• Process the cashews, garlic, and salt in a coffee grinder or spice grinder until there are NO remaining chunks.
• Remove from the food processor, add to bowl with the lemon juice, and whip with a fork.
• 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.
• These falafels are fantastic as appetizers, or for use in raw wraps or as a topping on salads.