Carrot Falafel


  • 2 c. carrot pulp with juice
  • 1/2 c. ground sesame seeds
  • 1 c. walnuts
  • 2 Tbsp. ground flaxseed
  • 1 tsp. salt
  • 1 Tbsp. lemon juice
  • 1/4 c. chives
  • 1/4 c. cilantro, chopped
  • 2 cloves garlic


  1. Combine nuts and seeds in food processor and process until smooth. Add remaining ingredients and process until smooth.
  2. Form into balls or patties with a 4 oz. scoop. Place on dehydrator sheet and dehydrate for a few hours or until chewy.

* You can also make into 1 inch balls to serve in pita pockets. To make falafel wrap, place cauliflower couscous down the center of a large swiss chard, kale or collard leaf. Top with carrot falafel and some tzatziki sauce. Wrap and eat.

Browse Cook(s): Sheri Yohe Nancy Riedesel
Browse Theme(s): Raw Foods Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.