Raw Falafel


  • 3/4 C almond flour (ground almonds)
  • 3/4 C walnut flour (ground walnuts) (pecans, almonds, and a smaller amount
  • ¼ cup pine nuts are also great options)
  • 1/4 C fresh dill, finely chopped
  • 1tsp ground coriander
  • 2tsp cumin 8 sun-dried tomato halves, soaked for 1 to 2 hours and then chopped (or purchase them in olive oil)
  • 1/4 C fresh cilantro
  • 1 clove garlic
  • 2 shallots
  • 1/4 C kalamata olives, pitted
  • 2tsp fresh oregano
  • Pinch cayenne
  • Pinch pepper
  • 1/2tsp salt
  • 1Tbsp fresh lemon juice


It’s always best to soak, sprout, and dehydrate your nuts first. If you can’t, or don’t you won’t die, but it’s a “best practice” in the ‘raw’ world as well as Paleo, Primal, Vegan, and Ketogenic nutritional plans.
Process all ingredients in a food processor until smooth. Shape 1′′ diameter balls and place on teflex dehydrator sheet. Dehydrate at 105 degrees for about 8-12 hours.
Enjoy with a raw cucumber salad and raw cashew cheeze

Bon Appetit!

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