Falafel from your Middle Eastern food joint may taste delish, but it is often dense, heavy and greasy. Here is a recipe that is brimming with fresh, real taste, and made without any nuts, seeds or oils. A raw, plant-based falafel made from sprouted quinoa, celeriac root and zucchini.
You can serve this with a crispy fresh salad, or better yet, whip up a batch of this raw zucchini hummus. Zucchini may not be the first thing that springs to mind when you think ‘hummus’, but when you combine it with tahini, lemon and spices, it certainly works.
Raw Falafel and Zucchini Hummus
- 1 cup grated celeriac
- 1 cup sprouted quinoa*
- 1 cup peeled and roughly chopped zucchini
- ¼ cup loosely packed parsley leaves
- ½ cup loosely packed coriander leaves
- ¼ avocado
- 2 tablespoons lemon juice
- 1 tablespoon onion powder
- 1 tablespoon pysllium husk
- 1½ teaspoon cumin powder
- 1½ teaspoons flaky sea salt
- 2 cups zucchini peeled and chopped
- ¼ cup + 2 tablespoons hulled tahini
- ¼ cup lemon juice
- Zest of one whole lemon
- 1 tablespoon + 1 teaspoon olive oil
- 1 ½ teaspoons sweet paprika powder
- 1 tablespoon garlic powder
- ¼ teaspoon flaky sea salt or more, to taste
- A few grinds of freshly cracked black pepper
*To sprout quinoa, rinse the grain well under running water then transfer to a bowl and cover with water. Soak for an hour or two. Rinse and drain, then place in a glass jar with muslin ver the mouth. Tilt the jar to drain excess water off and let sprout (1-2 days). It is ideal to rinse and drain twice daily.
- Blitz the parsley, coriander, avocado, salt, lemon juice, onion powder and cumin in the food processor.
- Add the celeriac, quinoa, zucchini and pysllium and blitz till well combined, and till the zucchini is shredded up nice and small.
- Scoop tablespoon sized amounts of the mixture into the palm of your hand and form a nice little falafel patty.
- Don’t stress if they feel too wet, they will dry out in the dehydrator.
- Place them on a teflex sheet on a dehydrator tray.
- Dehydrate at 135˚F for 1½ hours, then flip them over carefully. Dehydrate for another 1½ hours, then turn the temperature down to 115˚F. Take them out after 7 hours. They should be a little moist in the centre.
- Process everything but the lemon zest till nice and creamy.
- Add the lemon zest last for a quick blitz.
- Serve with a little more paprika sprinkled on top, and an extra drizzle of good quality extra virgin olive oil.