Raw Carrot Falafel



  • 1 Cup Sunflower Seeds
  • 2 Cups Chopped Carrots
  • 1 Large Garlic Clove
  • 1/2 Cup Cilantro
  • Juice of 1 Lime
  • 1/2 Tsp Coriander
  • 1 Tsp Cumin

Add ingredients to a food processor fitted with the ‘s-blade” attachment. Process mixture until smooth. Roll mixture into 1-inch balls. Serve with desired veggies, dressings, or sauces. Store falafel balls for up to one week in the refrigerator.

*Recipe adapted from Megan Elizabeth’s “Raw Vegan Falafel” on YouTube


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