Raw Vegan Falafel with Cumin-infused Cucumber Salad

​​​A delicious, heaven recipe as part of my Diabetes Management week. 

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Recipe (serves  4–6):


Preparation: 15 minutes
Cooking: up to 12 hours


Falafels
200 g Chickpeas (soaked and sprouted -will double in volume)
Or 1 tin of cooked chickpeas
25 g Ground Brazil nuts
(or nut butter)
½ Red Onion
2 Tbsp Tahine
2 tbsp pine nuts (toasted)
2 tbsp Coriander
1 tbsp Parsley
1 Tbsp Lemon Juice
1 clove of Garlic
1 tsp Cumin (ground)
1 tsp Coriander (ground)
¾ teaspoon salt
½ teaspoon Cayenne pepper


Tahine and Cashew Dip
1 handful of cashew nuts
½ tsp tahine
1 garlic clove
1 tbsp sesame oil
2-4 tbsp water
1 tsp Sumac
Pinch of cumin
Salt


Cucumber salad
2 large cucumbers
110 g coconut yoghurt
25 g mint
2 tbsp pine nuts (toasted)
1 tbsp Salt
1 tsp vinegar
¼ tsp cumin (ground)
Pepper

I love this recipe because it is an ideal snack, a party-pleaser, and can also make a great lunch or be served as a starter or a main dish, and these falafel are so easy to make. You can also cook them if you cannot wait until the morning for them to be ready. Set your oven on 150˚c and bake for 25 minutes, until golden brown and crusty, but still slightly soft in the middle.



     1. Roughly blitz all ingredients in a food processor, scrapping the sides whenever necessary. When pressed the mixture should hold together but not puréed*.

    2. With damp hands, shape the mixture into about 10 balls (or use a falafel press). Place them gently on a parchment-lined tray or dehydrator mesh sheet. 

     3. Dehydrate at 40--45˚c for up to 12 hours, depending how crunchy you want the end result to be. Place in the oven with the door left ajar (place a wooden spoon to keep the door opened if necessary) or a dehydrator. 

     4. Spiralise the cucumbers and place all in a mixing bowl with the salt and vinegar. Leave to rest for 25 minutes, gently tossing them from time to time.

     5. To make the cashew-cream dip, soak the  cashews for, at least, 4 hours (best soaked overnight), drain, and rinse well.
Blitz together with the garlic, tahini and a pinch of ground cumin. Transfer into a small bowl and incorporate the sesame oil and sumac. Refrigerate until ready to serve.

     6. Slice the mint leaves very finely and mix into the seasoned yoghurt. You can keep some to sprinkle over the finished dish together with the toasted pine nuts at moment of serving.

     7. Rinse the cucumber noodles thoroughly and drain them well. You can also place them on a kitchen towel and pat dry gently. Toss the noodles in the prepared yoghurt dressing. Serve immediately with falafels and the cashew dip.  


* You can double up the base for the falafel, and once blitzed enough, remove half and follow the above recipe to make the falafels. Blitz the remaining half and blitz further, until smooth. You have just made the most amazing, nutrient-dense hummus ever.