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The spicy raw falafels are a modern and vibrant reinterpretation of the famous oriental dish. Here, no frying, no flour, and no cooking: only fresh, energy-filled ingredients that preserve their enzymes and their nutrients.
This raw version retains the spirit of traditional falafel — generous, flavorful, convivial — while offering a incomparable digestibility and a feeling of lightness.
A simple, tasty, and vibrant recipe
Ingredients for 20 falafels
- 200 g of grated carrots
- 100 g of sunflower seeds soaked for at least 24 hours
- 1 Shallot or 1 spring onion
- 4 fresh parsley sprigs
- Sea salt and black pepper to taste
- 2 teaspoons of coriander seeds
- 2 teaspoons of caraway seeds
Preparation
- Mix all the ingredients in a food processor until you obtain a smooth, flexible but not liquid dough.
- Form balls in the palm of the hand.
- Refrigerate to firm up the texture.
- You can also:
- pass them through the juicer equipped with the vegetable pâté dish,
- or the dehydrate for 2 hours at 42°C for a slightly crispy effect.
Falafels can be stored 5 days in the refrigerator in an airtight box.
Why choose a raw version ?
Traditional falafels, although delicious, are often fried in oil, which can make them heavy to digest.
In raw form, we preserve:
- the Enzymatic vitality seeds and vegetables,
- the finesse of the original taste spices,
- and the digestive lightness, perfect for summer meals or detox transitions.
Raw does not mean cold or restrictive: it is a cuisine of textures, flavors, and energy.
The secret: activated sunflower seeds
The sunflower seeds soaked are at the heart of this recipe.
Soaking activates their Germination, neutralize the Enzyme inhibitors and releases the nutrients.
They thus become more digestible, softer, and their nutty flavor blends wonderfully with warm spices.
They are rich in:
- vitamin E, antioxidant that protects cells,
- Magnesium and zinc, essential for nerve vitality,
- unsaturated fatty acids, beneficial for the cardiovascular system.
Carrots: color, crunch, and sweetness
The carrot softens the recipe, adds color and a slight sweetness that balances the spices.
Raw and finely grated, it retains its enzymes Digestives, his/her/its beta-carotene (precursor of vitamin A) and its Soluble fibers, which promote satiety and gut health.
It is also thanks to it that the dough holds together, without flour or egg.
The Art of Spices: Caraway and Coriander
The Caraway and the Coriander give these falafels a unique aromatic depth.
These seeds are not only used for flavoring: they support digestion and awaken the digestive fire, which is called in naturopathy the inner fire.
- Caraway : stimulates the intestinal flora, reduces the bloating.
- Coriander : detoxifies heavy metals and supports the liver.
You can add a pinch of Turmeric or of smoked paprika for an even more sunny variant.
Parsley, a touch of freshness and chlorophyll
The fresh parsley brings a green note, a subtle fragrance, and an explosion of chlorophyll.
It helps to alkalize the body, supports circulation, and aids in the elimination of toxins.
In raw cuisine, it advantageously replaces the cumin in cooked falafels, bringing freshness and lightness.
Presentation tips
Serve these raw falafels:
- on a bed of green salad, with a lemon tahini sauce,
- or wrapped in a lettuce leaf or kale leaf, in the style of Oriental wrap.
- For a more complete plate, accompany them with colorful crudités, of a sprouted quinoa tabbouleh or of dehydrated crackers.
Quick sauce example
- 2 tablespoons of tahini (sesame paste)
- Juice of a lemon
- 1 clove of garlic
- 2 tablespoons of water
- A pinch of cumin and of Salt
Mix everything until creamy: the smoothness of the sesame perfectly complements the spicy taste of the falafels.
Detox or energy variant
- Detox version : add a teaspoon of spirulina or nettle powder to the dough.
- Sports version : replace half of the sunflower seeds with hemp seeds rich in complete proteins.
- Eastern version : add cumin, paprika, and a bit of lemon juice for a more traditional taste.
Conservation and practical tips
These raw falafels are keep for 5 days in the refrigerator, but they also freeze very well: just let them thaw at room temperature for 1 hour before enjoying.
You can also:
- the dehydrate for a longer time (4 to 6 hours) for a firmer effect, ideal for taking away,
- or the serve warm, simply warmed for 10 minutes in an oven at 50°C to preserve the enzymes.
Raw falafel, a symbol of sharing
Beyond the recipe, this dish is a Bridge between ancestral traditions and modern living food.
He celebrates the Earth, the seeds and the gentle heat of spices.
Preparing raw falafels is about reconnecting with the ingredients, their energy, and their history.
In each bite, one finds the power of plants and the simplicity of a cuisine without artifice, but full of soul.
