Falafel Recipe | The Best Raw Vegan Falafel Balls

What are falafels without that satisfying crunch of a perfectly crispy falafel ball?

Get ready to be blown away by the authentic flavors and textures of these falafel balls, and I hope you agree that they are

The Best Raw Vegan Falafel Balls out there!

I used to eat falafels all the time. They were one of the first vegan meals I tried when I got into vegetarian and vegan food back in 1997 in Vancouver, BC, Canada. I loved them so much! When I went raw, I thought dishes like this were off the menu for good. But then I started developing my low-fat raw vegan Cravings Busters Recipes, and falafels made a comeback!

Now, these raw falafels are a hit at all my retreats. I love making big batches, freezing them, and having them ready for parties or special occasions. They’re so convenient and delicious!

The secret to great falafels is all in the texture and taste. After experimenting with many raw recipes, I’ve finally perfected it and feel confident calling them the best raw vegan falafel balls ever! This recipe is super easy to make and tastes just like the real thing, but it’s raw vegan, leaving you feeling light and healthy.

Recreating my favorite dishes in a way that fits my lifestyle has been so rewarding, and I’m excited to share this recipe with you. Whether you’re a raw food veteran or just curious to try something new, these falafels will surely become a favorite in your kitchen too!

I can’t wait for you to try them!

the best raw vegan falafel balls

The Best Raw Vegan Falafel Balls



1/3 Cauliflower (.3 lb /136 g)

1/4 cup raw Walnuts (.12 lb / 56 g)

1 Carrot (.125 lb / 56 g)

1 Zucchini (.25 lb / 115 g)

2 Green Onions (.06 lb / 30 g)

Cilantro, Oregano, and Parsley (.1 lb / 45 g of each)


1 Zucchini (.25 lb / 115 g)

1/6 cup dry Chickpeas*

1 Lemon (2 tbsp juice)

1/4 Red Onion (.1 b / 45 g)

1/4 cup Raw Pumpkin Seeds (.12 lb / 56 g)

Optional: 1 clove Garlic, 1 tsp Cumin


Recipe Instructions: Makes 12-16 Balls


Soak and Prepare Chickpeas

Soak the dry chickpeas in pure water for 48 hours, changing the water every 12 hours.

Drain, then freeze and thaw the chickpeas overnight; thaw before use.

Prepare Dry Ingredients

Loosely chop cauliflower, walnuts, carrot, and zucchini.

Pulse in batches using a food processor until you achieve a rough “couscous” texture. Alternatively, grate the ingredients if you don’t have a food processor.

Add green onions and herbs to taste, then mix well.

Prepare Wet Ingredients

Peel and blend zucchini with soaked, frozen, and thawed chickpeas, lemon juice, red onion, pumpkin seeds, and any optional ingredients.

Pour the wet mixture over the dry ingredients and mix well until thick and slightly wet.

Form Falafels

Gently form the mixture into small, golf ball-sized falafels, using a 1/2 cup or 50 ml measuring cup for each portion.

Shape them lightly in the palm of your hand and place on the dehydrating trays


Dehydrate Falafels

Place falafels on dehydrator trays close together, side by side, just lightly touching.

Dehydrate for 6-8 hours at 118°F, turning them over once and rotating trays (front to back and back to front) 4-5 hours into the dehydrating time.

Falafels should be crisp on the outside and slightly moist in the middle.

Storage and Freezing

Double, triple, or quadruple the recipe and freeze the falafels for up to a few months for future use or a falafel party. I mean, you can’t have enough of the best raw vegan falafel balls!

Falafel recipe raw vegan

Serve warm on a salad or in the beautiful Frickin’ Falafel recipe with Tzatziki and Tabouli!

All of these recipes are free in my “TRA Retreat Treats Special Excerpt” if you join my List Here!

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Bonus Recipe



1/6 cup dry Chickpeas*

1 Zucchini (.25 lb / 115 g)

2 tablespoons Tahini

2 Lemons (1/4 cup juice)

1/4 cup sun-dried Tomatoes

Optional Ingredients:

1 tablespoon cumin

2 teaspoons smoked paprika

dash or two Cayenne Pepper

Recipe Instructions:

Soak the dry chickpeas for 48 hours, changing the water every 12 hours. Drain, then freeze and thaw the chickpeas before use.

Peel and roughly chop the zucchini. Place the zucchini in the blender first, followed by the remaining ingredients. Blend until creamy. Taste and adjust flavors as needed. If the mixture is too thick, add purified water 1 tablespoon at a time until you reach the desired consistency.

These Amazing Recipes are just one ethnicity, Mediterranean night Low Fat Raw Gourmet Recipes from my hit

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TRA Retreat Treats book, available Here 🙂

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I hope you love the falafel recipe as well as the Bonus Raw Hummus and agree they are the Best Raw Vegan Falafel Balls!

As Always

Wishing You Much

PeaceLovenSeasonalFruit ck

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  1. I recently tried these falafels. What a huge success! Even my husband who is not a raw fan and loves salt and oil enjoyed them!!! Although he did end up dipping them in organic tamarind sauce 🙂 I replaced the walnuts with more sprouted chickpeas and used half sprouted sunflower seeds and half sesame seeds instead of the pumpkin seeds. And I added more cumin, a little cayenne pepper, some turmeric and some curry blend. Thanks for a really fantastic recipe!

    1. Aww bliss you Annette, so happy to hear you both enjoyed it and that you had fun playing with and tweaking the recipe! Thanks for the awesome comment, wishing you both the best n much PeaceLovenSeasonalFruit ck

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