Makes 18-20 falafel
45g RAW Organic White Chia Seeds
240g carrot, peeled and trimmed
150g sunflower seeds
1 clove garlic, peeled and roughly chopped
1-2 tsp. ground cumin
2 handfuls fresh parsley
3 tbsp. RAW Organic Greek Olive Oil
3 tbsp. RAW Organic Apple Cider Vinegar with Mother
1-2 tsp salt
For the tahini sauce:
80g RAW Organic Whole Tahini
Juice of 1 small lemon
10ml RAW Organic Greek Olive Oil
1 tsp. garlic, minced or 2 tsp garlic powder
1 tsp. ground cumin
1-2 tsp. RAW Organic Acacia Flower Honey
1 tsp. RAW Organic Apple Cider Vinegar with Mother
Salt, to taste
Grind the chia seeds in a high-speed blender for around 5-10 seconds until they form a fine powder.
Use the shredding attachment on your food processor to finely shred the carrots.
Add the ground chia to the food processor, along with all of the other ingredients for the falafel and blend until you have a sticky dough. Taste and add more cumin, parsley or salt if you like. The mixture should be sticky but you need to be able to handle it and roll it into balls. If it is too wet, add another tablespoon or two of ground chia seeds.
Take a small handful of the mixture and roll it in your hands to form a ball. You can keep it in this shape or you can flatten it out if you wish.
Place the falafel into a dehydrator and leave them for 6-8 hours. The longer you leave them the drier/crispier they will get so check on them and take them out when they are the consistency that you like. Leave to cool and store in an airtight container.
Whisk together all of the ingredients for the tahini sauce and taste. Store in an airtight container in the fridge until ready to eat.
Serve the falafel with the dipping sauce, scattered with pomegranate seeds and fresh parsley.