Middle-Eastern flavors are simply divine: lemony and garlicky with seductively aromatic spices. My long-time Lebanese favorites are hummus and tabbouleh, but I always found falafel too heavy. Maybe because it’s, well, deep fried? Conversely, this raw falafel recipe is sublime – light yet filling.
Raw Falafel Wraps with Hummus (courtesy of the very talented Russell James)
This recipe may seem a bit daunting to uninitiated raw chef, but it’s really quite simple to put together. If you don’t have a dehydrator, I suggest skipping the wrap and either serving the falafel sans drying or “baked” at the lowest possible oven temperature with the door slightly ajar. The falafel are lovely on a salad drizzled with hummus, or inside a romaine lettuce wrap.
Tabbouleh (modified recipe from RAWvolution)
- hemp seeds
Unnecessary directions: Chop it up, mix in bowl, eat!
Photo credit: The amazing Mark Colman