Raw Health falafel with tahini dipping sauce


18-20 falafel


45g Raw Health chia seeds
240g carrot, peeled and trimmed
150g sunflower seeds
1 clove garlic, peeled and roughly chopped
1-2 tsp ground cumin
2 handfuls fresh parsley
3 tbsp Raw Health olive oil
3 tbsp Raw Health apple cider vinegar
1-2 tsp salt

For the tahini sauce:

80g Raw Health tahini
Juice of 1 small lemon
10ml Raw Health olive oil
50ml water
1 tsp garlic, minced or 2 tsp garlic powder
1 tsp ground cumin
1-2 tsp Raw Health honey
1 tsp Raw Health apple cider vinegar
Salt, to taste


Grind the chia seeds in a high-speed blender for around 5-10 seconds until they form a fine power.

Use the shredding attachment on your food processor to finely shred the carrots.

Add the ground chia o the food processor, along with all of the other ingredients for the falafel and blend until you have a sticky dough. Taste and add more cumin, parsley or salt if you would like. The mixture should be sticky but you need to be able to handle it and roll it into balls. If it is too wet, add another tablespoon or two of ground chia seeds.

Take a small handful of the mixture and roll it in your hands to form a ball. You can keep it in this shape or you can flatten it out if you wish.

Place the falafel into a dehydrator and leave them for 6-8 hours. The longer you leave them the dryer/ crispier they will get so check on them and take them out when they are the consistency that you like. Leave to cool and store in an airtight container.

Whisk together all of the ingredients for the tahini sauce and taste for sweetness and salt. Store in an airtight container in the fridge until ready to eat.
Serve the falafel with the dipping sauce, scattered with pomegranate seeds and fresh parsley.

Windmill products used in this recipe