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Raw Vegan Falafel With Lemon Garlic Aioli

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“The full title of this recipe is: Eva Rawposa & Uncooking 101’s Raw Vegan Super Easy Falafel With Lemon Garlic Aioli and I got it at Cooking time is dehydrator time. You can eat it right out of the bowl; it does not have to be dehydrated. Here for safekeeping.”
4hrs 30mins

Ingredients Nutrition


  1. For the Falafel:
  2. First, add only the carrots to the food processor, and process until your carrots are nearly a paste.
  3. Next add in the sunflower seeds, flax seeds, garlic, and spices and process until well mixed.
  4. Finally, add the onion and parsley, making sure to scrape the sides as needed to mix everything together well.
  5. Move to a large bowl, and add the sesame seeds by hand.
  6. Roll 1 Tbsp at a time into falafel balls.
  7. Place these balls directly onto your dehydrator sheets and dehydrate for 2-12 hours depending on how moist you prefer the inside to be. The longer you dehydrate, the more crisp the outside becomes.
  8. For the AIOLI.
  9. Process the cashews, garlic, and salt in a coffee grinder or spice grinder until there are NO remaining chunks.
  10. Remove from the food processor, add to bowl with the lemon juice, and whip with a fork.
  11. OR you can turn this aioli into a fabulous dressing by blending 2/3 cup cashews soaked in 2/3 cup water with 1/2 of a preserved lemon in your Vitamix or blender.
  12. These falafels are fantastic as appetizers, or for use in raw wraps or as a topping on salads.

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