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Healthy Mediterranean Falafel – Raw & Vegan

I love Falafel, but not the added fat that usually comes with it. That’s why I decided to create my own healthier version. Traditional Falafel is typically a deep-fried ball or patty made from ground chickpeas, also known as garbanzo beans, and is often considered Middle Eastern fast food. My goal was to enhance the flavors of traditional falafel while keeping it raw and bean-free, yet still packed with protein from seeds. Even though my version doesn’t include chickpeas like the traditional recipe, it still captures the essence of falafel. I did try making raw falafel with sprouted chickpeas, but it just wasn’t my thing.

These falafels can easily be customized with different flavors to suit your tastes. Raw Vegan or Cooked, For example, you can add ingredients like roasted red peppers, feta cheese, and oregano for a Greek-inspired twist. Another option could be to incorporate cilantro, lime juice, and jalapenos for a Mexican-inspired flavor profile. You could also experiment with spices like curry powder, cumin, and coriander for a more exotic taste. The possibilities are endless, so feel free to get creative and Taylormake these falafels to your liking with a variety of flavorful ingredients.

Falafel Appetizer


To make this recipe, you will need a food processor and a dehydrator. These falafels can be enjoyed in a sandwich, on a pita, salad, or on their own. I love to pair them with hummus or a lemon tahini dressing. By dehydrating the falafels at a low temperature, all the vitamins are retained, as they are not being cooked, giving them a crispy outside and a cooked texture.


Falafel Appetizer Vertical upclose

The addition of pumpkin seeds, kalamata olives, and sundried tomatoes give these falafels a Mediterranean twist. I specifically used green pumpkin seeds, as they do not contain the outer shell like white pumpkin seeds do. 

shot of pepitas in a jar

I also made a raw vegetable flatbread using ground flaxseed, zucchini, sundried tomatoes, and herbs, then dehydrated it. It’s a delicious option with virtually no carbs that satisfies any bread cravings.

I enjoy growing my own sprouts and microgreens at home, and I added them to this recipe for texture, color, and freshness. Growing microgreens and sprouts is easy to do, even kids can get involved. HERE:

Healthy Falafel – Raw & Vegan


  • 1 clove garlic
  • 1 cup pumpkin seeds, raw & unsalted
  • 1/4 cup sunflower seeds, raw & unsalted
  • 1/4 c sundried tomatoes in oil
  • 1/4 cup kalamata olives
  • 3 tsp fresh parsley
  • 1 tsp fresh basil
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tbsp fresh lemon juice
  • 1/2 tsp kosher salt


  1. With the food processor running, drop in garlic clove and let mince. Add seeds and pulse until ground, add all other ingredients and continue pulsing until combined. Form into balls ( I like to use a mini cookie scoop) and place on dehydrator tray.
  2. Dehydrate @ 105 degrees F for 6 – 8 hours.

Falafel Appetizer Vertical


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