Vegetable Falafels with Lemon Tahini Sauce by @livepurejenna 💚
1lb Baby Carrots
4 Cups Zucchini (chopped)
1 cup Parsley (minced or finely chopped)
2 Teaspoons Fennel Seed
1 Teaspoon Cumin
1 Teaspoon Garlic Powder
1/2 Teaspoon Coriander
2 Tablespoons of Hemp Seeds
2 Tablespoons Chia Seeds
1/4 Cup Fresh Lemon Juice
1/3-1/2 cup packed Sun-dried Tomatoes (no oil, salt-free, soaked in water for 15-20 minutes)
2 Flax Eggs (2 tablespoons of ground flax seeds mixed with 1/4 cup of water)
Place the baby carrots in a food processor and pulse until a fine crumble texture is achieved (do not over process) put into a large bowl and set aside.
Repeat the first step for the zucchini, place into the bowl..
Add in the fennel seeds, cumin, garlic powder, coriander into the bowl.
Blend the hemp seeds, chia seeds into a powder.
Add in lemon juice and sun-dried tomatoes, blend, and place into the bowl. Add more water if needed to blended.
Add the flax egg into the bowl and mix everything well together by hand.
Form 1″ balls with the falafel mixture and squeeze out any excess juice if they are hard to stick together. Place into the dehydrator and dehydrate them for 5-6 hours on 115 degrees.
2 Tablespoons Tahini
2 Tablespoons Water
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Chopped Cilantro
Mix all the ingredients in the high speed blender and pour into small bowl.
Add in the cilantro.
Base and Toppings
You can use anything like cabbage, lettuce or wrap are your base, I use cabbage cups and then lettuce on top for this recipe.
For the toppings, I used heirloom tomatoes, scallions, parsley and freshly squeezed lemon juice along with the sauce recipe. Feel free to use whatever toppings you wish and Enjoy! #letscookvegan