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Raw Falafel with Chopped Israeli Salad

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Thursday, 06 February 2014


If you love the flavors and textures of Middle Eastern food and prefer to keep it raw and fresh you will LOVE this recipe by Doris Choi of Fresh Energy Recipes. Sunflower falafel balls seasoned with garlic, cilantro, mint, cumin and spicy pepper combine with a creamy Smoked Paprika Tahini sauce and a Chopped Israeli Salad with tomato, onions, cucumbers, parsley and fresh lemon.


At a glance
Entrées & Main Dishes
Raw Sunflower Falafel

1 cup sunflower seeds, soaked in water for atleast one hour
2 tbs raw tahini
3 tbs fresh lemon juice or raw apple cider vinegar
2 garlic cloves
1/4 cup chopped cilantro
1/4 cup chopped mint
1 tbs cumin
1/2 tsp cayenne pepper
salt & pepper to taste

Smoked Paprika Tahini Sauce

1/4 cup raw tahini
1/4 cup fresh carrot juice or water, as needed
2 garlic cloves
juice of 1 lemon
1 tsp smoked paprika
salt and pepper to taste

Chopped Israeli Salad

2 plum or vine ripe tomatoes, chopped
1 small cucumber, small diced
1/2 red onion, small diced
1 handful parsley, finely chopped
5 radishes, small diced
juice of 1 to 2 lemons
2 tbs extra virgin olive oil
salt and pepper to taste


Raw Sunflower Falafel

1) Rinse sunflower seeds and drain.
2) Put all ingredients in a food processor and blend.
3) Form into small balls and place in a dehydrator on high for the first hour. Lower temperature to 110 ° and dehydrate for another two hours or more until the outside is dry to the touch. If you don’t have a dehydrator you can put in the oven at the lowest temperature, keeping the door slightly ajar (put a wedge of tinfoil to keep it from closing) and bake for 30 minutes or so.

Smoked Paprika Tahini Sauce

1) Place all ingredients in a blender, add carrot juice or water as need for desired consistency

Chopped Israeli Salad

1) Combine all ingredients in a bowl

Additional Tips

Recipe by Doris Choi: