Recipes > Raw Falafels

Raw Falafels


These falafels are baked or dehydrated, making them a nice healthy alternative to deep-fried falafels. Made with almonds, walnuts, sesame seeds, cumin, lemon and loads of fresh herbs, these flavorful falafels are immensely satisfying.
  • Serves: 25 small falafels
  • Active Time: 30 mins
  • Total Time: 30 mins - 10 hrs
  • Views: 28,074
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Preparing Your Mise en Place

Preparing Your Mise en Place
  • 1 1/2 cup raw almonds
  • 1/2 cup raw walnuts
  • 3 dates, pitted
  • 3/4 cup sesame seeds
  • 2 cloves garlic
  • 1/4 cup fresh cilantro
  • 1/3 cup flat-leaf parsley
  • 2 1/2 tbsp fresh lemon juice
  • 1 1/2 tsp ground cumin
  • 1 1/4 tsp sea salt
  • 2 tbsp olive oil
  • 2 tbsp fresh oregano


To prepare your mise en place, start by soaking the almonds and walnuts. Soak in water for a few hours or overnight.

Once you are ready to make the falafels, finely grind the sesame seeds in a spice grinder or food processor. Next, mince the garlic and finely chop the cilantro, parsley and oregano. Lastly, gather the lemon juice, oil, cumin, and salt. Set everything aside.

Step 2: Preparing the Falafels

Preparing the Falafels


To make the falafels, drain the almonds and walnuts and place into a food processor along with the dates. Or if using a juicer with a solid plate is also a great equipment option for a smooth and thick pate. Purée the mixture until it becomes as fine as possible.

Place into a mixing bowl and add your mise en place from above. Using your hands, thoroughly mix the ingredients together.

To form the falafels, place a small scoop into your hand and form into a ball. Press your thumb into the center to form an indent.

For raw falafels, dehydrate them for 3 to 4 hours at 115°F (46°C) or until crisp. For cooked falafels, place into a 250°F (120°C) and cook for 30 to 35 minutes or until golden.

Step 3: Making the Tahini Dressing

Making the Tahini Dressing
  • 3/4 cup tahini, raw or roasted
  • 1 1/4 cup water
  • 3 cloves garlic
  • 3 tbsp fresh lemon juice
  • 1 tbsp toasted sesame seed oil
  • 2 1/2 tbsp tamari (2 tbsp + 1 1/2 tsp)
  • 2 tbsp nutritional yeast


To make the dressing, place everything into a high-speed blender and blend until smooth.

*Note: This recipe will make more than you need for this dish. Any leftovers will keep for about a week in the refrigerator. This dressing is great on salads, greens, grains or even on potatoes or grilled tofu.

Step 4: Serving the Falafels

Serving the Falafels
  • 7 or 8 butter lettuce leaves


To serve the falafels, place a few into a lettuce leaf with some of the tahini dressing.

These also go well with Tabouli Salad (see Rouxbe for recipe) and slices of avocado.


  • Natasha W
    Natasha W
    This is the best falafel recipe I've ever made...and I've tried many!!!
  • Char N Rouxbe Staff
    Char N
    Hi Natasha: thanks for the compliment. This recipe is exceptional, as the falafel recipe plus the tahini dressing are total winners! Nice to know that you think "this is the best," and that means the world to us! Cheers, Char

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