Raw Vegan Falafel Burger Feast Recipes with 3 Bonus Sauces!

Enjoy this super tasty raw vegan falafel burger feast recipe video with 3 bonus low-fat raw vegan sauces; Mango Chutney, Hot Sauce, and Hummus!

I don’t know about you, but I love falafel and Hummus. I feel so blessed to share my raw vegan Falafel Burger Recipe with some of my favorite sauces!

I wasn’t introduced to falafels until my late teens, when I moved to Vancouver, Canada. However, I fell in love with them shortly after transitioning to a vegetarian and vegan lifestyle. This fun raw vegan falafel burger recipe can also be made into balls if preferred. It can also be made in large batches so that you can freeze the extras for a quicker feast! Dehydrate at 118° for 30-45 minutes!

I hope you enjoy the Raw Vegan Falafels, Mango Chutney, Hot Sauce, and Raw Hummus, written instructions are below 🙂

I Love my Biochef vacuum blender attachment, which fits on the Vitamix. I’m not an affiliate, but my friend John Kohler sells them on his site and other vacuum blenders at DiscountJuicers.com. For everyone in Europe, Google search “Vitality 4 Life Biochef,” and it will pop up with options for various countries in the EU.

As an extra, I have a “DIY Vitamix Vacuum Blender Hack” video to help you make your Vitamix / blender into a Vacuum Blender!

Now, Back to the

Raw Vegan Falafel Burger Feast Recipes!

The full recipe makes ten burgers with all the fixings, toppings, and sauces with a side salad and serves 2 to 5 people.

*As mentioned before, you can make multiple batches and freeze the extra falafel burgers, or balls, for a quicker feast by simply popping the frozen patties in the dehydrator at 118° for 30-45 minutes.

First things first,

You will need to start with the Soaked / Sprouted / Frozen Chickpeas. I like to do this in large batches, so I always have some on hand for falafels, curries, stews and more!

• Begin preparation 2-3 days before serving by soaking 1/2 cup dried chickpeas (garbanzo beans) in filtered water with a few extra inches of water for at least 8 hours or overnight.
• For the best result, use quality raw organic chickpeas from a health food store or a grocer with a fast turnaround.
• Drain and rinse the chickpeas thoroughly after soaking.
• For improved digestion, sprouting the chickpeas for 1-3 days after soaking. To sprout, place in a nut milk bag, or cover a jar with mesh netting or cheesecloth and invert it over a bowl to allow drainage and air circulation.
• Rinse the chickpeas well and drain 2-3 times per day during sprouting until the sprouts reach the desired length (usually 2-3 days total).
• Once sprouted, freeze the chickpeas overnight to change texture and flavor, making them easier to digest and taste almost cooked.
• For the recipe, separate the chickpeas needed: just shy of 1 cup for the falafel burger patties and a heaping 1/3 cup for the hummus.
• Thaw the chickpeas under warm water before use.

Falafel Burger Patties – Makes 10

This recipe is best broken up into two sets of ingredients: the wet, smoothly blended ingredients and the dry, chunky ingredients.

Wet Ingredients

1 Zucchini (.5 lb / 230 g)

Soaked / Sprouted / Frozen Chickpeas (Just shy of 1 cup)

Red Onion (.13 lb / 60 g)

1 Lemon (4 tbsp / 1/4 cup Juice)

Cumin (1 tsp)

Garlic (1 Clove)

Peel and rough chop the zucchini and put at the bottom of the blender. Add the lemon juice and the rest of the ingredients, blend until smooth and creamy leaving in the blender.

Dry Chunky Ingredients

Cauliflower (.6 lb / 272 g)

1 Zucchini (.5 lb / 230 g)

1 Carrot (.25 lb / 115 g)

Walnuts (.22 lb / 100 g)

Cilantro (.1 lb / 45 g)

Parsley (.05 g / 20 g)

Dry Oregano (1 tbsp)

Loosely chop the cauliflower, zucchini, carrot, and walnuts; if you have a Vitamix, add these four ingredients into the blender on top of the blended wet ingredients. Set the Vitamix speed at a three and use the tamper, or some stalks of celery, to push all the chunky ingredients into the blade to create a fine chunky texture. * If you do not have a Vitamix, you can pulse blend all of these ingredients in a food processor or medium fine grate them with a hand grater or in a food processor.

Add the herbs last and blend at 3, pulsing a few times in order to incorporate the herbs into the falafel mix.

Get two Excalibur dehydrator trays ready with a non-stick teflex sheet on each, scoop a 1/2 cup measuring cup full of the mixture onto the dehydrator tray, and repeat with 5 on each tray until all of the mixture is used up. Use a spoon to partly flatten each 1/2 cup portion into 1/2 – 3/4 inch thick patties. * You may want to watch the video to see this all in action visually.

Place both trays in the middle of the dehydrator at 130° for the first 30-45 minutes and then switch it to 118°. At about 2 hours you can carefully move the patties and flip them using my special technique, be sure to watch the video to learn the best and easiest way to flip the raw falafel patties. At about 6 hours, rearrange the nearly dried patties to make sure the driest are on the sides or at the back, and those that need a bit more drying are near the front and center of each tray for the final hour.

While the Patties are in their final hour or two of drying, it’s time to get the bonus sauces and toppings ready!

Mango Chutney

1 Mango (.83 lb / 375 g)

1 Persimmon (.19 lb / 85 g)

1/4 Lemon (1 tbsp Juice)

Ginger (1 tbsp minced)

Red Onion (2 tbsp chopped / 20 g)

Peel, pit, and roughly chop the mango and optional persimmon. Blend 1/3 of the mango with all of the persimmon and lemon juice, 1/2 of the ginger, and 1/2 of the onion. Once smooth, add the rest of the ingredients and pulse a few times to leave a chunky consistency. Adjust to desired taste and pour into a bowl with a little spoon.

*If you do not have fresh mango you can substitute for frozen / thawed mango, ripe nectarine, or peach. If your mango is really sweet then there is no need for the persimmon, you can also replace the persimmon for 1 date.

Hot Sauce

Tomatoes (.77 lb / 350 g)

Red Onion (2 tbsp chopped / 20 g)

1/4 Lemon (1 tbsp Juice)

1 Date (.06 lb / 23 g)

Sun Dried Tomato (1/6 cup / 10 g)

Hot Pepper to taste

Blend all ingredients together until smooth. Be sure to pit the date and only add a small amount of hot pepper at a time to find the desired spiciness and adjust to the desired taste. Add to a squeeze bottle.

Raw Vegan Hummus

1 Zucchini (.5 lb / 230 g)

Soaked / Sprouted / Thawed Chickpeas (Heaping 1/3 cup)

1/2 Lemon (2 tbsp Juice)

Raw Sesame Seeds (2 tbsp)

Smoked Paprika (1 tsp)

Garlic (1 large clove)

Peel and rough chop the zucchini, and add the ingredients to the blender along with the rest. Blend until smooth and creamy, adjusting flavour to taste. Pour into a bowl with a little spoon. The sprouted frozen and thawed chickpeas really make this hummus taste authentic, if you have tried it before with sprouted chickpeas that were not frozen after you have to try it!

Burger Fixings and Side Salad

2 Large Tomatoes

1/2 a Cucumber

1 cup of Sprouts

1 Large head of Romaine Lettuce

Slice the tomatoes and cucumbers into thin rounds to top the burgers with. Remove the largest ten outer leaves of the romaine lettuce and fold them into makeshift “buns” for the burgers. Finely chop the remaining lettuce and place in a bowl, optionally add any extra greens, tomatoes and/or veggies to make a nice side salad.

Raw Vegan Falafel Burger Assembly

Once the raw vegan falafel burger patties are dry to your preference (6-8 hours total), place one on each romaine leaf, top with a spoonful of raw hummus, then a slice of tomato, 2-3 cucumber slices, a spoonful of chutney, some sprouts and finally the hot sauce to your taste! Fold the lettuce leaf overtop to finish the burger and set aside, review the video for visual help.

Any remaining sauce can be used to dip and or in the side salad, enjoy the feast!!

I hope you enjoy this raw vegan falafel burger feast, it is always a hit and is easily one of my favorites.

Be sure to try them out and make extra to freeze to make it even easier and quicker for your next falafel craving!