Vegetarian Falafels

Vegetarian Falafels









Wow, these look really fancy and difficult but they aren’t.  These raw falafel balls are like the savoury version of a bliss ball.  Handy to have in the fridge for a quick on the go snack or served on a cabbage leaf with a side hit of salsa and tahini dressing.


1/2 cup Sunflower Seeds
1/2 cup Pepitas
1 Carrot 
1 tbsp Tahini 
3 tbsp Lemon juice
1 Garlic clove
1/4 c Coriander
1/4 c Parsley
2 tsp Cumin
1/2 tsp Cayenne Pepper
Salt and Pepper
1/4 cup of seeds for rolling such as black or white chia seeds, sesame seeds


Combine all ingredients in a blender or food processor.  With damp hands roll into balls and then roll into seeds to coat.  If you have a dehydrator you can place in there at 46 degrees for an hour, or on your lowest oven setting, or simply just place uncovered in the fridge.  The aim is to slightly dry them out.  

Serve with a salsa made from tomato, cucumber, red onion and avocado on top of a red cabbage leaf or cos lettuce leaf.  Add extra coriander, lime wedges and a sprinkle of chilli flakes for some zing.  To make a delicious tahini dressing, shake 2 tbsp tahini, juice of half a lemon, 6tbsp water and some chopped mint, in a closed container and drizzle over the falafel.  

(Adapted from


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