Falafel with Mango Sauce

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Serve this raw version of a famous Middle Eastern dish on lettuce leaves, or accompanied by a fresh salad or cut vegetables.

Recipe Author: Beautiful on Raw

Preparation Time: 30 min. plus time for soaking and dehydrating

Serves: makes about 17 walnut-size balls


For falafel:

  • ½ cup garbanzo beans, soaked overnight and sprouted for 12-24 hours
  • ½ cup raw shelled sunflower seeds, soaked for a few hours and dehydrated
  • 1/3 cup red onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 1/3 cup parsley leaves, finely chopped
  • 3 stalks celery, chopped
  • 1 tsp. ground coriander
  • 2 tsp. lemon juice
  • ½ tsp Celtic sea salt
  • pinch black pepper

For sauce:

  • 1 ripe mango, peeled, pit removed and cubed
  • 3 Tbs. ground sesame seeds
  • 1 Tbs. lemon juice
  • pinch Celtic sea salt


Combine all falafel ingredients in a food processor, and blend well. Roll the mix into balls in the hands and dehydrate on Paraflex sheets in a dehydrator at 105 F for about 4 hours, until the falafel balls form a light crust, but remain soft inside. After 2 hours turn them over directly onto the dehydrator tray to allow for the underside to form the crust as well. While falafel is being dehydrated, make a sauce by blending its ingredients in a food processor. Transfer to a small bowl. When the falafel is ready, place falafel and sauce on the plate with lettuce leaves, and add a salad or cut veggies if desired.

Ingredients: garbanzo beans, sunflower seeds, red onion, garlic, parsley leaves, celery, coriander, lemon juice, sea salt, black pepper, mango, sesame seed

Recipe Type: Main Course