Wednesday, August 22, 2012

What's for Supper: Raw Falafel

Falafels are among my favorite foods, but packed full of chick peas, they are also among my most troublesome foods.  You'd be able to smell me for days and know I ate something wrong - ewe.  I might have said this before, this is one of the big reasons that I became interested in raw foods.  It's all about bloating, farting and pooping.  Oh and the splitting headaches.

A raw menu automatically eliminates my most troublesome foods, dairy, legumes, including beans, lentils (so sad) and soy, meat and a diet heavy in grains.  This recipe doesn't look like your traditional falafel, but it tastes like it, and they are amazing.  I've served it several times this summer to different guests and they've all loved it.  All but the kids, because they're picky and I've let them get away with it.  I need to say this more often:

My kids are seriously spoiled.
Here goes...



RAW Falafels (adapted from The Garden Diet - in other words, a lot less salt and lemon)

- 1 cup sunflower seeds
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin (or more, if you're like me)
- 1 tsp onion powder
- 1 tbsp raw tahini
- juice of 1 lemon
- 2 cloves garlic, crushed
- 1/2 tsp salt

In food processor, grind sunflower seeds into a powder.

Ground Sunflower Seeds

 Add remaining ingredients until mixed.  The texture seems similar to ground beef.  (I have such a big food processor that I often double the recipe for it to blend well.  You can freeze the extras, but I will typically eat the leftovers for lunch the next day.)

Looks like hamburger - I tricked my daughter into actually tasting it.

Tahini Dressing

-  2 tbsp Tahini
- juice of 1/2 lemon
- 2 tbsp olive oil
- 2 tsp apple cider vinegar

Watch the lemon, it can overpower easily.

Whisk in a bowl.  Add warm water to desired consistency.  I like it thinner for it to soak into all the veggies.



Toppings

- Cucumber
- Tomatoes
- Red Onion
- Olives
- Cilantro or Parsley

Chop, chop, chop. 



Assembly


With a romaine lettuce leaf, kale or a collard leaf, fill with a scoop or two of falafel, toppings and drown in tahini dressing.  If using the kale or collard, massage with a bit of olive oil first.  Eat with gusto.

For leftovers, I often serve the remaining ingredients atop a bed of lettuce or chopped kale and toss with dressing.


When I serve this to my family and guests, I might pick up a roasted chicken for an easy addition for my favorite carnivores and serve with whole grain pita bread.  I will also make up some grilled veggies to add to the toppings.  I'm not so raw that I won't enjoy some tasty grilled veggies.

Serve with love.

Bon Appetit

3 comments:

  1. LOLOLOL!!! That cartoon totally cracked me up!!! That was pretty much what my Mom would say...butter beans :P ...still don't like them ;)

    I found that if I put out a slew of vegetables and left them pick out what they wanted, they do better. And salad bars, if they can make their own (from the vegetable side only, not the junky side of the salad bar)...they think it's a special treat to make their own :)

    Your recipe looks delicious!
    Stacy

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    Replies
    1. Yep, I've been serving more and more meals from a slew of bowls. Falafels, tacos, and we have a great noodle dish that works that way. Next week I'll put up the recipe - another one that can be completely raw vegan, or healthy family friendly as well.

      Thanks for your comment.

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  2. How do I subscribe to this blog please?

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