For this raw falafel recipe you will need the following organic, raw and fresh ingredients:
2 cups sunflower seeds
5-6 stalks celery
2.5 cups chopped carrots
1 cup of loosely packed fresh parsley
3/4 cup tahini
2 tablespoons cumin
1 tablespoon garlic powder
1 tablespoon freshly chopped chives
3/4’s cup of ground flax (optional)
1/2 cup freshly squeezed lemon juice
In a food processor, pulse sunflower seeds until you have a somewhat chunky consistency. Place sunflower seeds in a large bowl.
Chop up carrots and place them in the food processor until you have a similar chunky (very small chunks) consistency. Add to sunflower seeds
Chop up celery, place in food processor and pulse until you get the same chunky consistency so you have bits of celery. Place in bowl with sunflower seeds and carrots.
Use a knife or the food processor to finely chop up 1 cup of loosely packed parsley. Add to bowl.
Add the tahini, cumin, garlic powder, chopped chives and mix all ingredients in the bowl by hand.
Then add in the flax and mix again.
Lastly slowly add in lemon juice and thoroughly mix in. Note: start with 1/4 cup of lemon juice and if your batter is too liquid, you can either hold off on the remaining lemon or add a little more flax to absorb some of the moisture and allow you to add in more lemon.
It still needs to be granular looking, not smooth like humus
Roll into little balls in the palm of your hand, making them about 1 inch thick. Refrigerate for 30 mins.
In a medium sized hot skillet, with a 1/4 inch of oil, without crowding, fry falafels in batches, turning constantly and gently with a spoon, getting all sides golden brown