Carrot Falafel and Tangy Tahini Dressing

Since Huron the Slow Juicer has come into our lives we’ve had to come with ways to use all this carrot pulp we have. Here’s another recipe that has quite a different taste then our Carrot Patties.

Carrot Falafel

2 cups carrot pulp

1 cup sesame seeds

2 tbsp ground flax seed

1 tsp salt

1 tbsp lemon juice

2 1/2 tbsp olive oil

1 stalk celery, finely chopped

1/4 cup Italian flat leaf parsley, chopped

1/4 cup cilantro, chopped

1 clove garlic, minced very finely

1/4 cup onion, minced finely

Mix all ingredients very well by hand. Roll into balls about 1 1/2-2 inches thick, flatten gently, and put on a dehydrator try or onto a baking sheet, if using the oven. Rolling the balls can be extremely difficult. Be patient, wet hands if necessary.

Dehydrate the falafel at 115 degrees for two hours, flip them over, and dehydrate for another two hours. If using an oven, bake them at 175 degrees with the oven door ajar for an hour and repeat on the other side.

You can dehydrate the falafels for 4 straight hours, without flipping, if you’d like. They still get crispy.

Tangy Tahini Sauce

1/4 cup tahini

1/4 cup lemon juice

1/2 cup + 2 tbsp water

2 tbsp apple cider vinegar

1 tbsp agave syrup or 1/2 packet stevia

1/2 tsp cumin

1/2 tsp coriander

2 tbsp nama shoyu

1/2 large or 1 very small clove garlic, minced (optional)

Blend all ingredients in a magic bullet, VitaMix, blender, or food processor until smooth and creamy. The sauce should be super tangy and delicious!

Drizzle sauce on falafels and serve on top of a salad for a delicious, healthy, raw meal.

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