Raw Vegan Carrot Falafel with Tahini Lemon Sauce

Falafels were always a favourite thing to put in sandwiches and have as a side for dinner but they aren't the healthiest things around seeing as though they are fried in oil. These raw carrot falafels are absolutely to die for, especially with the lemon tahini sauce. Due to the fact the falafels are dehydrated they are crisp on the outside but so moist and delicious in the inside. It goes perfect with the tahini lemon sauce because the falafels actually have tahini and sesame seeds in them and are coated with sesame seeds.

These falafels on top of salad of your choosing and dipped in the tahini lemon sauce I find is the perfect dinner or lunch. They are packed full of goodness and fill you up making you feel satisfied, healthy and not bloated after eating. The recipe I used for these came from Fragrant Vanilla Cake, her recipes are to die for.

Raw Carrot Falafel with Lemon Tahini Sauce
Serves 4-6

Falafel:
4 medium organic carrots
1/4 cup nutritional yeast
1/2 cup raw sunflower seeds, soaked and dried
1/4 cup raw walnuts, soaked and dried
1/4 cup sesame seeds
3 garlic cloves
1 Tbsp tahini
juice of one lemon
1 1/2 tsp sea salt or to taste
1 cup raw almond flour (or more if needed)

Coating:
1 cups raw walnuts soaked and dried
1/4 cup nutritional yeast
1/2 tsp sea salt
1/4 cup sesame seeds

Tahini Sauce:
1/2 cup tahini
1/3 cup filtered water or as needed
juice of two lemons
2 garlic cloves, minced

To make falafel, place carrots in the food processor and process until finely chopped.  Add the yeast, sunflower seeds, walnuts, sesame seeds, garlic, tahini, cumin, lemon juice, chipotle, sea salt, and process until smooth.  Add the almond flour and process until well combined.  Remove from the food processor and if it seems too soft, add a little more almond flour (it should be the consistency of very soft soft cookie dough). 
Roll the mixture into 2 inch balls, and place on a plate.  
In a food processor, combine the walnuts, yeast, sea salt and sesame seeds for the coating and process until finely ground.  Pour into a bowl, and roll each of the falafel balls in it.  
Place the balls on a lined dehydrator sheet and dehydrate for about 16-18 hours, or until the outside is crunchy and they are firm, but not dried out in the center. 
Meanwhile, to make the tahini sauce, whisk together all ingredients until smooth.  If too thick add a little more water until the consistency of dressing. 

Serve with a salad on the side and the tahini sauce!