Go Back

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
Cook Time 6 hours
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.