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carrot falafel

After the Sour Beer Tasting this afternoon, we were feeling like we needed a healthy dinner!  Luckily, I had some Carrot Falafel waiting for us at home which I had made last night.

I found the recipe on Gena’s blog a few weeks ago and have been wanting to try it.  Since the falafel are made with carrot pulp, I saved the juice pulp from the juice that I made the other day, which was a perfect amount for the recipe (2 cups).  My pulp contained carrots, celery, lemon, ginger and apple but the carrot was the main flavor.

I have been making a lot of juice lately, and feeling guilty about throwing away the pulp.  I would save it with the intention of making something delicious, but then it just sits in the fridge for weeks!  By that time, I figure the nutrients are gone, so I toss it.  This week, I went into the week knowing my plans for the juice pulp.

I also just happened to have the other ingredients needed on hand.  See the complete recipe on Gena’s blog, Choosing Raw.

This is a raw falafel recipe that she came up with.  As you know, I love to try out new raw recipes (and to get my husband to try them).  I just feel awesome when I eat raw foods.  I rarely feel too full after eating them, and I feel great about myself.  I do enjoy cooked food as well, and won’t stop eating them, but there are days when my body just craves wholesome raw food, so I go with it. 🙂  There are also days when I wake up and want a big bowl of oatmeal!  I love to listen to my bodies wants and eat what it tells me too because it normally craves the nutrients that you are missing.  On to this great recipe!

The recipe is so easy.  Mix all of the ingredients together, and shape into little patties.

I placed my 16 1-1.5 inch patties directly onto my dehydrator trays, but you could also cook these on a cookie sheet in the oven.  Of course, dehydrating them keeps more nutrients intact, but not everyone has a dehydrator and I know they would taste delicious either way!  The outside should be ‘cooked’, while the inside is still moist, similar to a fried falafel.

I ‘cooked’ the patties for 2 hours at 115°F, then flipped them over and ‘cooked’ for an additional 2 hours.  If you make them in the oven, set to the lowest temperature and keep the door slightly ajar.  Once done, I put them on a plate and stuck them in the fridge, since I made these the night before I wanted to serve them for dinner.  It only took 10 minutes to prepare last night, while I was waiting for my beets to cook for last night’s dinner.

Tonight when we got home from the Beer event, all I had to do was make the Tangy Tahini Sauce to go with the falafel.  We were starving, so this worked out perfectly!  The sauce contained sesame tahini, soy sauce, lemon juice, apple cider vinegar, garlic, cumin and coriander.  See recipe here.  I put everything into my blender and it was done in seconds!

This recipe made so much sauce.  I have this whole container left over!  It was delicious though, and will be perfect on my lunch salads throughout the week.

I served our falafel with a small green salad topped with raisins, sprouted sunflower seeds and Tangy Tahini dressing!

Yum!  I loved this meal. 🙂  I think Brant did too!  The carrot falafel was really flavorful and a great texture.  It paired really well with the tangy tahini sauce, which had a bit of sweetness and tangy-ness.  So glad I have leftovers!

We decided to jump in the car and get Frozen Yogurt for dessert – a rare, but delicious treat for us!

I topped my Tangy Fro-Yo with Mangoes, Blueberries and Kiwi’s!

Hope you are having a great Saturday night!


4 Responses

  1. […] Baby spinach with carrots, chickpeas, kaia foods sprouted sunflower seeds, avocado and tangy tahini dressing. […]

  2. […] added walnuts, instead of almonds and used the rest of the Tangy Tahini Sauce instead of making the suggested dressing.  They are both really similar, so either would work.  I […]

  3. Thiis is a great post thanks

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