Raw Vegan Falafel

Raw Vegan Falafel

I love sprouts. I sprout in my kitchen in two large mason jars. Sprouts are full of raw, active enzymes and they are PERFECT for speeding up metabolism and fueling weight loss. I wanted to come up with a recipe with sprouts that didn’t include just shaking them on top of a salad. Since I sprouted black lentils and I had them handy, I thought they would make the perfect raw vegan falafel!


2 cups lentil sprouts
1/5 cups raw sesame seeds
Juice of 2 lemons
1.5 tbsp cumin
Pinch of Celtic sea salt
4 cloves garlic
1 handful scallions
1 handful fresh cilantro
1 handful fresh parsley
2 tsp red pepper flakes
2 stalks celery, chopped
1/4 cup filtered water

1) Pulse all above ingredients in a food processor until well combined, using the filtered water to keep things moving.

2) Form into small patties (approximately 1.5 inches in diameter, .5 inches in thickness)

3) Dehydrate at 115 degrees for 8 hours. Flip and dehydrate for one more additional hour.

4) Serve wrapped in cabbage (pictured above), collared greens or kale leaves. Enjoy!!

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