Falafel – Live Vegan Recipe

Raw Falafel


One of our favorite recipes is the Falafel from Cafe Gratitude’s recipe book, I Am Grateful. I like to serve them on romaine lettuce and topped with olive tapenade and a lemon tahini sauce. Or add the falafel to a salad, or wrap with a raw wrap or a tortilla or pita. This recipe is not difficult but it does require some advance preparation.

You will need to soak your nuts before hand and then dehydrate the falafel for a few hours depending on your desired crispness. If you soak your nuts overnight and get them in the dehydrator in the morning you can be eating them that night. Be sure to make enough to enjoy for several meals.

Falafel - Live Vegan Recipe
Prep time
Cook/Dehydrate time
Total time
Serves: 10-12 falafel
  • ½ cup soaked sesame seeds
  • 1 cup soaked pecans or walnuts
  • 1 cup soaked almonds
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • ¼ jalapeno pepper
  • ¼ cup loosely packed parsley leaves
  • ¼ cup loosely packed cilantro leaves
  • 3 cloves garlic
  • 2 teaspoons oregano flakes
  • 1 teaspoon freshly ground black pepper
  • 1½ teaspoons freshly ground cumin
  • 1½ teaspoons salt
  • ¼-½ cup fresh water
  1. Puree the jalapeno, parsley, cilantro, and garlic with the olive oil and lemon juice in your food processor. Stop and scrape down the bowl a few times.
  2. Rinse and drain the nuts and seeds.
  3. Add them along with all of the dry spices.
  4. Puree until all the nuts are ground to about the size of a sesame seed or smaller.
  5. Add fresh water if necessary to mixture so that it will hold together in the next step.
  6. Moisten hands with fresh water and form falafel into 1 ½ inch balls or patties ¾ of an inch thick and 1 ½ inches across.
  7. Place them on the mesh screen of your dehydrator tray.
  8. Dehydrate at 145 degrees for 1 hr
  9. Then turn temperature down to 115 degrees for 4 hours or until they reach your desired crispiness. You may want them to stay moist in the middle or be crispy all the way through.
  10. Will keep in an airtight container in the refrigerator for about a week.


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Helping my coaching clients go from vegan wanna-be to Unshakably Vegan! From meal-time boredom to loving what they eat. From self-sabotage to taking control. From tempted by all the wrong choices in their non-vegan world to making the right decisions. And from sick and tired to vibrant and healthy. Discover your personal recipe for success and abundant health! BE UNSHAKABLE!

One Comment on “Falafel – Live Vegan Recipe

05/26/2015 at 8:45 pm

[…] is a Middle Eastern salad that makes a great side dish for falafel or as a addition to a wrap. This version replaces the traditional bulgar wheat with hemp seeds to […]


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