Raw seed falafels recipe

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Here’s a fry-free and chickpea-free falafel that’s surprisingly easy to make. It’s also a great lunchbox item and the mix can stay fresh in the fridge for days. These green balls go with just about anything serve as a snack with hummus or even as an appetizer with salad. It’s a great way to introduce more seeds into your diet!

  • Yield: 24 Servings


  • 1 cup (130 g) pumpkin seeds
  • 1 cup (130 g) sunflower seeds
  • ½ cup (50 g) walnuts
  • 5 tablespoons freshly chopped flat-leaf parsley
  • 5 dried tomato halves, soaked
  • 2 garlic cloves, crushed
  • 3 tablespoons olive oil
  • 1½ freshly squeezed lemon juice
  • 1 teaspoon dried oregano
  • sea salt and crushed black pepper
How to Make It
  1. Grind the seeds in a food processor or blender into a fine flour, making sure you don’t process them for too long, otherwise they might turn into seed butter. Finely chop the walnuts, as they’ll give the falafels a nice crunchy texture.
  2. Add them, together with the remaining ingredients, to the seed flour and mix well with your hands or with a silicone spatula. Taste and adjust the seasoning if necessary – it should taste strong and full of flavour.
  3. Try squeezing the seed mixture in your hand and if it doesn’t fall apart it’s moist enough. In case it feels dry and crumbles immediately, add 1 tablespoon of water and mix again.
  4. Form the mixture into walnut-sized falafel balls and either serve immediately or keep refrigerated before use.

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