Raw Vegan Falafel with Tabouli Salad

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Raw Vegan Falafel with Tabouli Salad

Enjoy a flavourful feast with all the nutritional benefits of fresh, raw veggies with this delicious raw vegan falafel meal!

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Make use of your dehydrator by giving this raw vegan falafel recipe a go! These tasty falafels are delicious as an on-the-go-snack or as part of a main meal.

Served with a fresh and flavourful tabouli salad, this dish is designed for sharing, and is sure to make a messy but memorable meal.

This recipe is great for those who find chickpeas difficult to digest, as we use sunflower seeds instead.

What are the health benefits of this recipe?

This raw vegan falafel recipe is a nutrient-packed and delicious way to incorporate raw plant-based ingredients into your diet.

We’ve left the chickpeas out of this falafel, but they’re not lacking in protein! Sunflower seeds are a great source of protein and are also rich in essential minerals such as magnesium, zinc, and selenium, which support a healthy immune system and brain function.

Additionally, the inclusion of carrots and celery in these falafels provides a source of vitamins and antioxidants, including vitamins A and C, which help support healthy skin and vision.

Raw food tends to contain more nutrients than cooked food, as cooking can destroy some vitamins and minerals. Raw vegetables, such as the cauliflower used in the tabouli, retain their natural enzymes which can aid in digestion and help our bodies absorb nutrients from the food we eat.

Can I make this recipe without a dehydrator?

We strongly recommend using a dehydrator for these raw vegan falafels, as this is the most effective and energy-efficient way of drying out the falafels to get the best texture while maintaining all the nutrients of the raw ingredients.

If you want to enjoy this flavourful meal without the use of the dehydrator substitute the falafels for easy vegan falafels, baked in the oven, or use your favourite store-bought falafels for a quicker, simpler meal that still packs all the nutritional benefits of the raw tabouli salad.

Total Time: 30 minutes, plus 10 hours to dehydrate

Servings: 6


Total Time: 30 minutes, plus 10 hours to dehydrate

Servings: 6




(Servings: 6)

  • For the falafels
  • 40 40 g sunflower seeds, soaked for 4-6 hours
  • 33.333333333333 33.333333333333 g carrots, grated
  • 0.66666666666667 0.66666666666667 celery stick, chopped
  • 8.3333333333333 8.3333333333333 g ground flaxseed
  • 0.25 0.25 lemons, juice only
  • 2.5 2.5 g parlsey leaves
  • 1.6666666666667 1.6666666666667 g dill fronds
  • 0.5 0.5 tbsp liquid aminos
  • 12.5 12.5 g date paste, or pitted dates soaked for 4-6 hours
  • 0.33333333333333 0.33333333333333 tbsp raw tahini
  • 0.33333333333333 0.33333333333333 tbsp ground cumin
  • 0.16666666666667 0.16666666666667 tbsp garlic powder
  • For the tabouli
  • 41.666666666667 41.666666666667 g cauliflower florets
  • 0.041666666666667 0.041666666666667 tsp Himalayan salt
  • 0.041666666666667 0.041666666666667 tsp ground black pepper
  • 0.33333333333333 0.33333333333333 spring onions, sliced
  • 0.33333333333333 0.33333333333333 large tomatoes, chopped
  • 0.66666666666667 0.66666666666667 tbsp lemon juice
  • 10 10 g parsley, chopped
  • 1.6666666666667 1.6666666666667 g mint leaves, chopped
  • 0.66666666666667 0.66666666666667 tbsp extra virgin olive oil
  • 0.16666666666667 0.16666666666667 tbsp mixed spice
  • 15 15 g pitted olives chopped
  • Serve with
  • hummus
  • vegan tzatziki
  • lettuce leaves
  • lime wedges


  1. To make the falafels, put the sunflower seeds, carrot and celery in a food processor and blend to a runny paste. Add the remaining falafel ingredients and pulse until everything is broken down and the mixture is well combined. You may need to scrape down the side of the bowl with a spatula a few times.
  2. Using your hands, roll the mixture into 3cm (1¼in) balls. Arrange these over 2 dehydrator mesh trays, leaving space between each ball so that they dry evenly. Dehydrate at 48°C for 10 hours. If you want the falafels to be extra dry (to eat on the road or to keep them for longer), dehydrate the balls for 30 hours.
  3. To make the tabouli, start by mixing the salt and pepper with the sliced spring onions before adding them to the cauliflower rice. This helps to bring out the sweet juices of the onion. Pulse the cauliflower florets in a food processor until it resembles rice or couscous. Transfer to a large bowl, sprinkle evenly with the chopped parsley, mint leaves, chopped tomatoes, and pitted olives. Add the mixed spice, lemon juice, and extra virgin olive oil, and stir well to combine.
  4. Serve the falafels as a feast, with dishes of tabouli, hummus, and tzatziki alongside, with lettuce leaves and lime wedges for squeezing. Remember that tabouli is best when it’s fresh, so serve immediately.

Nutritional information per 100g: Calories 434 Fat 32.7g Saturates 4.4g Sugars 6.3g Salt 0.9g Protein 14g


Need dinner in a hurry? Check out these quick and easy vegan meal ideas!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 70 tasty recipes, plus informative features.

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