Raw Carrot Falafels and Cauliflower Couscous Wrap with a Hummus Dressing

The dehydrator and juicer are now out in full force.

Carrots for juice and then the pulp was made into these lovely raw falafels.

I know, I said I don’t like raw Mediterranean eats. While I like Middle Eastern foods, I don’t like falafels.

However, I loved these raw carrot falafels.

Probably because they don’t taste like real falafels. And they don’t use raw chickpeas, either.

In any case, they taste great.

Carrots (or carrot pulp) is combined with sesame seeds along with lemon juice, garlic, cilantro and green onions for a flavour punch. Dehydrate them for 4 hours and you’ve got some soft and moist falafels without the heaviness from typical deep-dried falafel balls.

I combined the falafels with my favourite Middle Eastern-tahini dressing to date. Hummus-style with additional lemon juice, tamari and tahini. I originally used it in my Chickpea and Tofu Tahini Scramble but found the flavours mellowed after cooking on the stovetop. However, I stuck my finger in first to see how it tasted. I knew it would be a great dressing/dip and it did not disappoint.

I originally served the falafels and dressing as a salad overtop greens, but they also went really well in a green wrap with a bed of raw cauliflower couscous.

Don’t have a dehydrator? These could also be baked, according to Gena. Want to try your hand at another lovely baked quinoa falafel? Try these!

This is my submission to Deb for this week’s Souper Sundays and to this week’s Raw Food Thursday.

Raw Carrot Falafels and Cauliflower Couscous Wrap with a Hummus Dressing

raw carrot falafels (see below)
hummus dressing (see below)
cauliflower couscous (see below)
4 collard leaves

1. Dividing between each a collard leaf, place cauliflower couscous, place falafel overtop and drizzle with dressing.

Serves 3-4.

Raw Carrot Falafels
Adapted from Choosing Raw

2 cups carrot pulp (or grated carrots)
1 cup sesame seeds, ground
2 tbsp ground flax seed
1 tsp salt
1 tbsp lemon juice
2 tbsp olive oil
1/4 cup cilantro, chopped
2 cloves garlic, finely minced (or 1 tsp granulated garlic)
2 tbsp green onion, finely chopped

1. Combine all ingredients together in a large bowl and mix until thoroughly combined.

2. Scoop out batter in 1.5″ balls and flatten slightly.

3. Place falafels on a Teflex lined dehydrator sheet.

4. Dehydrate at 115F for 2 hours, remove from Teflex sheet, turn upside down and place on mesh sheets. Dehydrate for another 2 hours until crisp on the outside but still soft on the inside.

Makes 18 falafels.

Hummus Dressing (or Dipping Sauce)
Adapted from Choosing Raw (I originally used it in this Chickpea and Tofu Tahini Scramble)

1/3 cup hummus (I used our favourite traditional hummus)
2 tbsp tahini
1 tbsp tamari (I used Bragg’s)
1/4 cup fresh lemon juice
water, to thin to your desired consistency

1. Place all ingredients  in a small cup and mix really well until well combined. Thin with additional water if desired, but I liked that this was pretty thick and more akin to a dipping sauce.

Makes a bit more than 3/4 cup.

Raw Cauliflower Couscous

2 cups chopped cauliflower
1 tbsp lemon  juice
zest of half a lemon
1 tsp olive oil
a pinch of salt

1. In a food processor fitted with its S-blade, process cauliflower until it resembles small grains of rice or couscous. Stir in remainder of ingredients.