If you love the golden, herby punch of traditional falafel but follow a raw vegan diet (or want to try a lighter, fresh take), this Raw Vegan Falafels Recipe will become one of your go-to staples. I’m a professional chef who’s spent years experimenting with texture and flavor, and I’ll walk you through everything: ingredients, sprouting and prep, step-by-step assembly, dehydration options, troubleshooting, variations, serving ideas, make-ahead tips, and plating/photography notes so your falafels look as good as they taste.

This post is long and detailed because I want you to finish confident and inspired — whether you’re making them for a relaxed weekday lunch, a gathering of friends, or content for your food blog. Let’s get into it.

Why make a Raw Vegan Falafels Recipe?

Falafel is traditionally made from dried chickpeas that are soaked then fried; the texture is crisp and crumbly on the outside and tender inside. With a raw approach we keep the ingredients uncooked and rely on sprouting, precision processing, and gentle dehydration to develop a chewy-crisp exterior and a tender, herbaceous interior. The benefits:

• Bright, fresh flavor from raw herbs and lemon.
• Nutrient retention: sprouted legumes and raw seeds are packed with enzymes and vitamins.
• A lighter, more digestible alternative to fried falafel.
• Endless versatility for bowls, lettuce wraps, raw flatbreads, or dips.

Important safety note: sprouted legumes can carry food-safety risks if not handled properly. I’ll give safe sprouting and storage guidance below. If you’re in a high-risk group (pregnant, elderly, immunocompromised), consider using a cooked chickpea version instead.

What you’ll get from this recipe

• One complete Raw Vegan Falafels Recipe using sprouted chickpeas (authentic texture).
• A quick nut-and-seed raw falafel alternative (nut-free options included).
• Dehydrator and oven-based finishing methods.
• Troubleshooting, variations, storage, and serving ideas.

Yield & timing (overview)

• Makes: ~18–22 small falafels (about 1–1.25 inch / 2.5–3 cm balls) — serves 4 as part of a meal.
• Hands-on time: 30–40 minutes (not counting sprouting or dehydration).
• Sprouting time: 24–48 hours (hands-on 10 minutes).
• Dehydrating: 6–12 hours at low temperature for a crisp exterior (optional — you can serve them fresh without dehydration).

The core Raw Vegan Falafels Recipe (sprouted chickpea version)

Ingredients (for ~18–22 small falafels)

• 2 cups dried chickpeas (not canned) — sprouted (see sprouting instructions below). After sprouting this will equal roughly 3–4 cups sprouted chickpeas.
• 1 cup packed fresh flat-leaf parsley (stems removed)
• 1 cup packed fresh cilantro (stems removed) — optional to replace with more parsley if you prefer
• 4–5 scallions (green onions), chopped (use both white and green parts)
• 3–4 cloves garlic, peeled
• 1 small shallot or ¼ small red onion (optional)
• 3 tablespoons raw tahini
• 2 tablespoons lemon juice (fresh)
• 1–2 teaspoons sea salt (adjust to taste)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika or sweet paprika
• 2 tablespoons ground flaxseed (or chia seeds) mixed with 6 tablespoons water, set 5–10 minutes (this is the binder)
• 1/3 — 1/2 cup sunflower seeds (raw) or hulled sunflower seeds — optional, for texture and additional binding
• Freshly ground black pepper to taste
• Pinch of cayenne or red pepper flakes (optional)
• 2–3 tablespoons cold water if needed to adjust consistency
• Raw sesame seeds or extra crushed sunflower seeds for coating (optional)

Equipment

• Large bowl for sprouting and rinsing
• Fine mesh colander
• High-quality food processor (preferably with a standard S-blade)
• Measuring spoons/cups
• Spatula
• Baking sheet lined with silicone mat or parchment (if using oven) or dehydrator trays
• Small ice-cream scoop or tablespoon for portioning
• Clean hands (or gloves) for shaping

Sprouting chickpeas (why and how)

Sprouting makes chickpeas tender, increases certain nutrient bioavailability, and helps achieve a lighter, less starchy texture without cooking.

How to sprout chickpeas

1. Rinse 2 cups dried chickpeas thoroughly.
2. Place in a large bowl and cover with plenty of cool water (they will expand). Soak 8–12 hours or overnight.
3. Drain and transfer to a sprouting jar/colander. Rinse twice daily and drain well. Keep at room temperature out of direct sunlight.
4. Within 24–48 hours you’ll see tiny tails (sprouts). Once tails are about 1/8–1/4 inch (you decide how long — I prefer short tails for falafel), give them a final rinse and drain well.
5. Use immediately or store in a sealed container in the fridge for up to 48 hours.

Safety tips: Use clean equipment, refreshed water, and don’t let sprouts sit warm and wet for too long. Use within 48 hours. If anything smells off or molds, discard.

Step-by-step: Preparing the mixture

1. Make the flax gel (binder): Combine 2 tablespoons ground flaxseed with 6 tablespoons water. Stir and let sit 5–10 minutes until thickened. This acts like an egg replacement binder.
2. Process seeds (optional): If using sunflower seeds for texture, pulse them in the processor until coarse crumbs form — don’t overgrind into a paste.
3. Add herbs and aromatics: Place parsley, cilantro, scallions, garlic, and shallot in the food processor. Pulse until finely chopped but not pureed.
4. Add sprouted chickpeas and spices: Add sprouted chickpeas, cumin, coriander, paprika, salt, pepper, tahini, lemon juice, and half of the flax gel. Pulse in short bursts. Scrape down sides. Aim for a coarse but cohesive mixture. You want the mix to hold together when pinched; avoid puréeing into a smooth hummus — texture is key.
5. Adjust texture: If the mixture is crumbly and won’t hold, add the rest of flax gel and 1–2 tablespoons cold water; pulse and test. If it’s too wet and sticky, add a tablespoon or two of sunflower seeds or a little ground almond meal. You want a consistency that forms a compact ball that holds shape.
6. Taste and adjust seasoning. Raw falafel relies heavily on seasoning — add more salt, lemon, or spices as needed.

Forming the falafels

• Use a small ice cream scoop or tablespoon to portion the mixture. Sprinkle your hands with water (or lightly oil if you’re not strictly raw) and roll into tight balls or patties. Tightly packed is important so they hold during dehydration.
• If you want a crunchy exterior, roll each ball in sesame seeds or ground seeds before drying.

Finishing methods (choose one)

1) Dehydrator (recommended for authentic crispness)

• Place balls on dehydrator trays lined with nonstick sheets or parchment.
• Set dehydrator to 110–118°F (43–48°C). Dehydrate for 6–12 hours until they feel dry to the touch on the outside and slightly firm. Flip halfway to ensure even drying.
• Time varies by size, humidity, and dehydrator model. Target a crisp outside with a tender center.

2) Oven (low-temp alternative)

• Preheat oven to the lowest possible setting. Optionally leave the door slightly ajar with a wooden spoon to keep temperature down.
• Place falafels on a lined tray and bake for 2–6 hours, checking frequently. Note: most ovens run hotter than raw tolerances — technically this may push above “raw” thresholds, but it produces a similar texture.
• Use dehydrator if you need to remain fully raw.

3) No-dry, raw and chilled (fastest)

• After forming, chill on a tray in the fridge for 1–3 hours to firm. They’ll be soft but flavorful — think tender, fresh falafel. Perfect for wraps, salads, or dipping.

Quick Raw Nut & Seed Falafel (no sprouting required)

If you don’t want to sprout chickpeas, try this nut-and-seed version. It’s quicker and still delivers complex flavor.

Ingredients

• 1¼ cups raw cashews (soaked 1–2 hours then drained)
• ¾ cup raw sunflower seeds (soaked 1–2 hours then drained)
• 1 cup parsley, packed
• 1/4 cup cilantro (optional)
• 3 scallions
• 3 garlic cloves
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1–2 tsp sea salt
• 1 tsp cumin
• 1–2 tbsp ground flax + water (for binder) or 1 tbsp psyllium husk (mixed)
• 2–3 tbsp water if needed

Process: Pulse nuts/seeds to coarse crumbs, add herbs and aromatics and binders, pulse until mixture holds together. Chill and dehydrate if desired.

Note: Soaking nuts improves blending and texture; discard soaking water.

Sauces & Dips (raw & complementary)

• Raw Tahini Lemon Sauce: 1/2 cup tahini, 2-3 tbsp lemon juice, 2 tbsp water to thin, pinch of salt, minced garlic. Whisk until smooth.
• Cashew Yogurt Tzatziki (raw): Soak 1 cup cashews 4 hours, drain. Blend with 1/4 cup water, 2 tbsp lemon, 1 small cucumber (grated, excess water removed), 1 clove garlic, dill, salt to taste.
• Avocado-Lime Crema: 1 ripe avocado, 2 tbsp lime juice, pinch salt, splash water to reach pourable texture.
• Raw Beet Hummus (sprouted chickpeas + roasted flavor without roasting): Blend sprouted chickpeas with steamed (or low-temp dehydrated) beets or use beet powder to keep raw status.

Serving suggestions

• Lettuce wraps: Butter lettuce or romaine leaves, falafel, tahini sauce, pickled onions, chopped tomato.
• Raw flatbread / cracker: Serve on dehydrated flaxseed crackers or sliced raw kelp wraps.
• Bowl: Bed of mixed greens, cucumber, tomato, pickled turnip, a scoop of sprouted chickpea “hummus,” and falafels.
• Raw mezze platter: Falafel, raw babaganoush (eggplant dehydrated then pulsed), olives, marinated mushrooms, raw pickles.
• Sandwich: Use sprouted grain bread (not raw) or raw wraps for a hybrid option.

Tips from a chef (texture, flavor & troubleshooting)

• Pulse, don’t overblend: Overprocessing turns everything into a paste. Aim for a coarse, sandy texture that packs together.
• Test the binder early: Make one test ball and press between fingers. If it crumbles, add more binder (flax gel, ground seeds). If it’s gummy, add more dry seeds or refrigerate.
• Salt is your friend: Raw ingredients can taste flat; use a little extra salt or acid (lemon) to brighten.
• Herbs matter: Fresh flat-leaf parsley gives the classic falafel flavor; cilantro adds brightness. Use a mix for complexity.
• Tahini for cream and mouthfeel: Raw tahini adds richness and helps bind. If you’re nut-free, increase sunflower seeds.
• Chill before forming: Slightly chilled mixture firms and shapes better.
• Size matters: Small balls dry/crisp faster and have a better crust-to-center ratio.
• Avoid canned chickpeas: For raw falafels the canned option is cooked and will not produce the same texture.
• If mixture gets bitter: Overprocessed herbs or garlic can be bitter. Add more chickpea/sunflower or a touch of sweetener (a small date, cacao nibs? — be careful with flavors).
• For crispness without dehydration: A quick pan sear is NOT raw, but for non-raw version you can shallow-pan fry in a light oil for a few minutes each side.

Troubleshooting common issues

• Too wet / falls apart: Add ground seeds (sunflower or almond), more flax gel, or chill. Dehydrate a little to firm up.
• Too dry / crumbly: Add tahini, a squeeze of lemon, or a tbsp of water, pulse to combine.
• Feels grainy / mealy: Pulse less; some nuts/seeds make the mix slightly gritty — use a mix of nuts and sunflower seeds for smoother texture.
• Bland: Add more lemon, garlic, salt, or fresh herbs.
• Not forming into balls: Press mixture very firmly; chilling helps. Consider 1 tbsp psyllium husk mixed with water as an extra binder (sparingly).

Nutrition & dietary notes

A typical raw falafel made from sprouted chickpeas, herbs, and seeds is high in plant protein, fiber, and healthy unsaturated fats (from tahini and seeds). It’s naturally gluten-free (unless you serve with wheat pita) and can be nut-free if you use seeds instead. Because raw recipes are concentrated, portion sizes matter.

Variations & flavor profiles

• Spicy Harissa Falafel: Add 1–2 tsp raw harissa paste (or blend of smoked paprika, roasted red pepper powder, and chili). Serve with lemon-garlic tahini.
• Za’atar & Sumac: Add 1 tbsp za’atar, 1 tsp sumac. Roll in sesame seeds and serve with labneh (cashew yogurt).
• Mediterranean: Add minced sun-dried tomatoes (rehydrated), kalamata olive pieces, oregano.
• Green Goddess: Double the herbs and add a little fresh basil and mint for a bright green falafel.
• Mexican-style: Add cilantro, jalapeño, lime zest, smoked paprika, and serve with avocado crema and pico de gallo.
• Nut-free: Omit all nuts; use additional sunflower and pumpkin seeds and more flax binder.
• Raw “Bites” for kids: Smaller, milder, with less garlic and more tahini.

Make-ahead, storage & freezing

• Make-ahead: Form balls and store in an airtight container in the fridge for up to 3 days (best used within 48 hours).
• Dehydrated falafel: Store in an airtight container in the fridge up to 5–7 days.
• Freezing: You can freeze formed falafels on a tray until firm, then transfer to a freezer bag up to 3 months. Thaw in fridge and rehydrate a bit (spritz with water) and dehydrate briefly or chill before serving.
• Re-crisp: Re-dehydrate or use a hot oven (non-raw) to crisp them again.

Safety reminder about sprouts

Sprouts can support bacterial growth. To reduce risk:

• Use fresh, clean water and equipment.
• Rinse sprouts twice daily.
• Keep sprouting environment cool and well-drained.
• Use sprouts within 48 hours and smell-check — discard if off.
• High-risk individuals should avoid raw sprouts.

Plating & photography tips (for bloggers & social shares)

• Use bright natural light; shoot near a window.
• Add a wedge of lemon, a drizzle of tahini, and a sprig of parsley for color contrast.
• Show a cross-section: slice a falafel in half to reveal the herby interior.
• Use neutral plates and textured napkins for earthy, natural styling.
• For Instagram/Pinterest: vertical shots work best; consider including hands holding a falafel wrap for scale and narrative.
• Keep sauces slightly glossy — a thin brush of tahini or olive oil (if not strictly raw) enhances appeal.

Frequently asked questions (quick)

Q: Can I use canned chickpeas?
A: Canned chickpeas are cooked and will produce a mushy texture in a raw falafel recipe. For an authentic raw texture use sprouted dried chickpeas or the nut/seed alternative.

Q: Are raw falafels healthy?
A: Yes — they’re nutrient-dense, high in fiber and plant protein. Watch portion sizes and salt.

Q: Do I need a dehydrator?
A: No — you can serve chilled raw falafel without dehydrating. A dehydrator produces a more familiar crisp exterior.

Q: Can I make them nut-free?
A: Absolutely — use sunflower + pumpkin seeds instead of nuts; add extra binder if needed.

Final notes (chef’s parting advice)

The first time you make the Raw Vegan Falafels Recipe, think like a flavor sculptor: balance herbs, acid (lemon), salt, and texture. Small adjustments — an extra clove of garlic, a squeeze more lemon, or a tablespoon of seeds — can convert a good batch into a great one. Don’t be afraid to taste the mixture (raw!) and tweak it before you form balls.

Raw falafel celebrates freshness: vibrant herbs, the warmth of cumin and coriander, and creamy tahini. Serve them surrounded by crunchy vegetables, tangy pickles, and a silky sauce, and you’ll find this recipe to be an endlessly versatile, nourishing staple.

Raw Vegan Falafels Recipe

This Raw Vegan Falafels Recipe transforms the classic Middle Eastern favorite into a nutrient-rich, no-cook version made with sprouted chickpeas, fresh herbs, tahini, and aromatic spices. Perfectly tender inside with a crisp, dehydrated exterior, these falafels are gluten-free, protein-packed, and bursting with vibrant flavor — ideal for healthy wraps, bowls, or raw mezze platters.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 6 hours hrs

Course Appetizer, Main Course, Snack

Cuisine Mediterranean

Servings 4

Calories 95 kcal

Ingredients

  

For the Falafels:

• 2 cups dried chickpeas sprouted (about 3–4 cups after sprouting)
• 1 cup fresh flat-leaf parsley stems removed
• 1 cup fresh cilantro optional
• 4 –5 scallions green onions, chopped
• 3 –4 garlic cloves
• 1 small shallot or ¼ small red onion
• 3 tbsp raw tahini
• 2 tbsp fresh lemon juice
• 1 –2 tsp sea salt to taste
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp smoked or sweet paprika
• 2 tbsp ground flaxseed mixed with 6 tbsp water binder
• ⅓ –½ cup raw sunflower seeds optional, for texture
• Freshly ground black pepper to taste
• Pinch of cayenne or chili flakes optional
• 2 –3 tbsp cold water if needed
• Raw sesame seeds or ground sunflower seeds for coating (optional)

For Sprouting Chickpeas:

• 2 cups dried chickpeas
• Fresh water for soaking and rinsing

Instructions

 

Step 1: Sprout the Chickpeas

• Rinse dried chickpeas thoroughly and place in a large bowl. Cover with water and soak 8–12 hours.
• Drain and transfer to a sprouting jar or fine colander. Rinse twice daily, keeping them drained and slightly moist.
• Sprouts will appear in 24–48 hours. Once tails are ⅛–¼ inch, rinse and drain well before using.

Step 2: Prepare the Flax Gel Binder

• Mix 2 tbsp ground flaxseed with 6 tbsp water and let sit for 10 minutes until gel-like.

Step 3: Process the Ingredients

• In a food processor, pulse sunflower seeds (if using) to coarse crumbs.
• Add parsley, cilantro, scallions, garlic, and shallot. Pulse until finely chopped.
• Add sprouted chickpeas, tahini, lemon juice, salt, cumin, coriander, paprika, pepper, and half the flax gel. Pulse until combined but still textured.
• Add remaining flax gel and water as needed until the mixture holds together.

Step 4: Shape the Falafels

• Scoop about 1 tbsp mixture per falafel. Roll into balls or patties with damp hands.
• Coat with sesame seeds if desired.

Step 5: Dehydrate (for crisp exterior)

• Arrange falafels on dehydrator trays lined with nonstick sheets.
• Dehydrate at 110–118°F (43–48°C) for 6–12 hours, flipping halfway, until crisp outside and soft inside.

Step 6: Serve and Enjoy

• Serve with raw tahini lemon sauce, avocado-lime crema, or raw cashew tzatziki. Pair with fresh veggies, lettuce wraps, or raw flatbreads.

Notes

• Storage: Keep refrigerated up to 3 days or freeze up to 3 months.
• No Dehydrator Option: Chill formed falafels 1–3 hours to firm before serving.
• Nut-Free Option: Replace nuts with sunflower or pumpkin seeds.
• Flavor Boosters: Add za’atar, harissa, or sun-dried tomatoes for variations.
• Safety Tip: Use fresh, clean water for sprouting and consume within 48 hours.