Hi EI! I love this idea! You’re picture is amazing! I was just looking at a hand crank blender tonight (at cabellas) that doesn’t use electricity. This is something that could be done in that!

wow this is on the menu for this week!

Wonderful !!!!! My husband and I just made the falafel and had it for dinner. wow!!! Just delicious!!! Thanks a lot earthintruder.

These sound so wonderful and easy, can’t wait to try it!

Oh my god, I love falafel with all of my heart and I miss having it. Definately gonna check this one out!

Fantastic picture and great to not have to dehydrate.

This are delicious. I had them yesterday @ “Lifethyme” I can tell its the same recipe. I’m going to make these every week now… Thanks for the recipe

i was totally inspired by the idea of rolling nut “batters” into balls as a meal. what a fabulous non-dehydrator recipe. i made this last night with cauliflower “couscous.” i rolled the balls in a little dusting of chili pepper and cumin for extra punch =)

mmm cauilfower!

Those are on the menu for tomorrow’s lunch!

SOME TIPS: I used raw organic Pumpkin Seeds instead of Sunflower Seeds and it gave it a nice color like real falafel, and I used fresh Dill which gave it an authentic taste! YUMM, 5 stars! Great ideaa!! :)

absolutely delicious (I added 1 tsp ground corriander), thanks so much!

Awesome, I subed corriander with baby spinach and added sundried tomatoes. This is my absolute new favorite food!!!

this is great! I had them today for dinner with a side dish of raw zucchini and sun dried tomatoes!! Amaizing. I cannot eat raw garlic and onions because they are tooooo strong for my instestine. It irritates it. So, I use celery stalks. Yummy. thanks for sharing it with us.

This is totally my lunch tomorrow, I have actually been craving falafel so your timing couldn’t be better!

YUM! i’m eating these right now, and they’ve got that full-mouth satisfying feel to them… they’re delicious and sooooo easy to make. thanks for a great recipe!

This is awesome, and so quick and easy.

Excellent! I didn’t use any Tahini and they turned out GREAT!

this is ridiculous. are you kidding? these are raw?? i halved the recipe and right now that entire half-batch is sitting happily in my tummy. i’m only a raw food dabbler too, so i remember full well what a real falafel tastes like because i had one not that long ago. i couldn’t tell the difference between these and the real thing, seriously. btw, i also used pumpkin seeds as suggested by itastesweet, and i thought that made a big impact because they really do have the color and texture of a falafel that way. also, i made them last night so the flavors could sit and stew for a while before lunch today. i ate them rolled up in romaine with julienned carrot and bell pepper and tahini mixed with lemon juice. f-ing great, thanks! these will be made many more times. : )

PS: i also grated a clove of garlic and half a shallot using a super fine grater and mixed that in with the ground pumpkin seeds. the directions didn’t say what to do with the onion or garlic, so i did it that way and thought it gave a really nice flavor. (i love garlic though, so beware.) be sure to mix this well so you don’t get a glob of grated garlic in the middle of one.

wow, these look great. I miss the falafel I used to eat when I was a cooked foodist. I’ll try these , and I’m sure they will save me loads of time not having to dehydrate. Thanks so much, I’ve been craving falafel.Is that sour cream I see on the plate? and is it raw?

everyones twist on the recipe sounds delicious! thanks foR the love!

i used both sunflower and pumpkin seeds. Very good, a little sticky but heavily flavored and very filling.

Has anyone ever tried these with sprouted chickpeas instead of sunflower seeds? I am guessing that would taste authentic since cooked falafels are usually made with garbanzos.

i used parsley instead of coriander and hot pepper instead of cumin

ok so i just made this… and basically. i dont think it ended up doey enough to be made into balls. but i put it into a container and i’m letting it fridge for a while. i think it will be a nice bell pepper fill. nut spread or whatever i added a bunch of stuff and kinda just went nuts :)

1 cup sunflower seeds 1 cup pumpkin seeds big hand full of hemp seeds six dried tomatoes, soaked some lemon juice one celery stalk some hot pepper a bunch of parsley pieces of onion half a glove of garlic two or three large green olives kalamata olive juice (left over, haha) a few drops olive oil a dash of salt a few pieces of greek oregano

basically i just went nuts and its WONDERFULLLLLLLLLLL and very nutty, very nice and spicey. i am lebanese and syrian and i love this heavy spiced mix

I just made this. I used soaked and sprouted sunflower seeds with success. Then I used green lettuce, cabbage, cukes, carrots, olives and drizzled tahini sauce.

Very refreshing and tasty! Thanks for the recipe.

Thanks for the great recipe! I’m looking for good raw recipes to make for my cooked-omni-eating partner and my cooked-veggie-eating kiddo and I think this fits the bill. I’m going to make these with the cauliflower couscous for supper tomorrow night. Thanks again! (P.S. Where’d you find the raw tahini? Whole foods, maybe?)

these are SO GOOD!!!! :9 i used mostly sunflower seeds, and some sprouted buckwheat too.

I’m afraid I’ve done something terribly wrong! The ingredients wouldn’t blend in the Vita Mix so I added a little water-and then a little more-and it still didn’t blend. I moved it to a food processor and wound up with a gi-normous ball of pastey goo. Tasty-pastey, but goo nonetheless! I made the balls and rolled them in finely ground flax seed and have them in the dehydrator to see if I can somehow revive the texture. Any thoughts/ideas appreciated…

wow these are so yummy. Mine didn’t come out like the picture. Mine were a little bit softer almost like a thick hummus but it is delicious. I added a little water to mine too so I’m sure that’s why. Maybe it would blend better in a larger quantity. (I halved the recipe) I also forgot to put the tahini in and added a little extra lemon juice.

Oh yum! Since my blender is so tiny and crappy, I had to do just the seeds, and then the other things, and then mix them together in a bowl. They turned out great (although not like the picture—they were green…like everything else i “cook”). Thanks for the recipe!

The dehydrator did a fine job of fixing the texture! I made a tzaziki (sp?) sauce, with tahini thinned out with almond milk, dill, finely chopped cucumber and garlic, rolled the falafel in a big romaine leaf with onions and red pepper. YUM!

These are delicious….eating them right now! Threw them on top of a toss salad with Chickory, red leaf lettuce and spinach and then topped them with a yummy lemon tahini dressing from this site.

Fantastic! I made the falafels according to recipe – except I used onion powder instead of onion, and very little garlic. I used a very generous squeeze of lemon. The cilantro adds great flavor. I reccommend topping this with tahini dressing and popping them into large boston lettuce leaves with tomatoes. Thanks a million, earth intruder!

Love the idea of a quick and easy raw food recipe. Looking forward to trying it.

these were really delicious and super easy!

yummy in my primate tummy

Wow! I have never had cooked falafel, so I won’t have that to compare, but I have been to a raw food restaurant owned by a Lebanese man, and his falafel (which he puts in salads) is great. In fact, it’s the only thing at the restaurant that my son will eat – he just wants to pick the falafel pieces out of my salads. I’ll have to try this one! Your idea of the wrap with all the veggies sounds perfect!

Wait – Is that fresh coriander? How much if I’m using dried?

Fresh coriander is essential in this dish. It bring out the flavor. I used half of the recommended amount of sunflower seeds, and the results were fantastic. Also, I used green onion instead of onion. Serve with tomatoes and basil on a bed of lettuce with tahini dressing.

Yum, these are so yummy! I made them for lunch today to go with my salad (these I will use as my croutons that I’ve been avoiding – oh how I missed them!). I added some red bell pepper and half a carrot (I halved the recipe because I’m the only one who’ll eat them). Actually even with half the recipe I ended up with too many (there were still 10? maybe I made them too small), so I cough-froze them-cough for later so I can just grab some and take them to work with me. Thanks Earthintruder for the great recipe!

Wow! I made these last night and they are great… so easy too! Thanks a bunch for posting this recipe! QT

I’m a newbie raw foodist and I found these doing a search for a falafel recipe-I can’t believe I hadn’t considered NOT dehydrating the falafels before I saw this! These were SO good! I did the whole thing in a food processor-I used raw pepitas instead of sunflowers seeds and parsley+dill instead of the fresh coriander. I added more cumin and a bit of ground coriander seed. I processed them until they still had a bit of texture and served them as recommended (in a collard leaf with tomatoes and a fresh raw tahini-lemon-dill sauce then sprinkled with paprika). SCRUMPTIOUS! Thanks for helping a new raw foodist out!!!!