Rather than throwing away the fibre-rich carrot pulp left over after juicing, it's used here as the base for a nut-free falafel. Ground sesame and flax seeds bind the patties together, while fresh herbs and a touch of garlic add freshness. A tangy, creamy tahini sauce, served on the side, doubles as both a dip and a salad dressing.
Raw Carrot Falafel with Creamy Tahini Sauce
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Ingredients
For the falafel:
- 300 g carrot pulp
- 140 g sesame seeds, ground in a coffee/spice grinder, food processor or similar
- 2 tablespoons ground flaxseed
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 2½ tablespoons olive oil
- 1 celery stalk, finely chopped
- 15 g flat-leaf parsley, chopped
- 10 g fresh coriander, chopped
- 1 garlic clove, finely minced (optional)
- 40 g onion, finely minced (optional)
For the tangy tahini sauce (about 350 ml):
- 60 ml tahini
- 1 tablespoon lemon juice
- 2 tablespoons water
- 1 tablespoon cider vinegar
- 1 tablespoon agave syrup or 1/2 sachet stevia
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 2 tablespoons tamari (in place of nama shoyu, hard to find in Europe)
- 1/2 to 1 small garlic clove, minced (optional)
Method
Falafel:
- Combine all the falafel ingredients in a mixing bowl and work by hand until evenly combined.
- Form into balls about 4 to 5 cm in diameter, flatten them slightly and place them on a dehydrator tray lined with a non-stick sheet (or on a standard baking tray if using an oven).
- Dehydrate at 45°C for 2 hours.
- Gently flip each patty and continue dehydrating for a further 2 hours, until firm on the outside while staying tender inside.
- Oven alternative: bake at 80°C, with the door slightly ajar, for about an hour on each side.
Tahini sauce:
- Blend all the sauce ingredients until smooth, creamy and well combined.
To serve: plate the falafel and drizzle generously with the tahini sauce. The warm spices and lightly toasted sweetness of the patties pair well with the sauce's acidity — a satisfying raw take on a Middle Eastern classic.
FAQ: your questions about raw carrot falafel
What sauce goes well with falafel?
A sauce made from tahini, lemon and a little water to thin it out is the timeless classic — it adds fat and acidity that balance falafel's dense, spiced character well.
How do you make a sauce with tahini?
Simply loosen the tahini with lemon juice and water, a little at a time, whisking as you go, until you get a pourable texture — the mixture thickens first before loosening, which is normal.
Can you make falafel without cooking or frying?
Yes, this raw version replaces cooked chickpeas with carrot and nuts or seeds, shaped and then simply firmed up in the fridge or lightly dried, without going through a deep fryer or oven.
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