Dee’s Easy Seedy Baked vegan Falafel – No Bean.

24 May

This is a take on a “RAW Falafel”  raw food is where food is dehydrated and all the enzymes and nutrients remain active.  I just used an oven set at a really low temperature for about an hour to crisp them up.  The wonderful thing about this recipe is it uses pumpkin seeds – so no more soaking dried beans or making mushy falafel with tinned beans.

This recipe is truly delicious.


150g Pumpkin Seeds

2 shallots (1/4 an onion will do)

2 garlic cloves

juice of one lemon

2 teaspoons of cumin

1 teaspoon of coriander

1 teaspoon of dill (i used dried dill)

1 teaspoon of oregano (i used 6 fresh leaves)

Fresh coriander (this is important 6 leaves will do)

1/2 tsp cayenne pepper

1/2 tsp salt and pepper

5 sundried tomato pieces in oil

5 olives (stones removed).

Method:  Put everything in a blender and blitz it!  Form into 8 little balls and “cook” at 100 degrees for an hour or so.

Serve in a pitta bread, with hummous and raw cabbage salad (I served my salad with a lemon and tahini dressing – lemon juice, tahini and olive oil – whisk with a fork.

Nutrition info :  This dish is a complete protein and you get all the essential amino acids your body needs.  One falafel approx 30g will give you 101 Kcal, 8 g of fat (good fats) and also It is also a good source of Protein 4g per ball, Vitamin K, Iron, Phosphorus and Copper, and a very good source of Magnesium and Manganese.  I ate two along with the salad which gives 97 calories per serving and 8 g fat (good fats – you can leave out the tahini and oil)  1 tablespoon of hummus was 25 calories with 1g fat and the pitta was 74 calories.  I ate two for my dinner  – total calories 398 .  It was super YUM too. 

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