Vegan Fantasy Falafel with Cashew Tahini Dressing

Raw | June 30, 2015 | By

Vegan Fantasy Falafel with Cashew Tahini Dressing
Serves 6
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Prep Time
40 min
Cook Time
40 min
Total Time
1 hr 20 min
Prep Time
40 min
Cook Time
40 min
Total Time
1 hr 20 min
  1. 150 gr millet grain
  2. 1 bell pepper
  3. 1 red cabbage
  4. 50 gr bean sprouts
  5. 8 carrots, 2 for the falafel
  6. 100 gr mushrooms
  7. 2 onions
  8. 1 clove garlic
  9. 20 cherry tomatoes
  10. 1 cucumber
  11. 1 bunch fresh parsley
  12. 1 bunch fresh spinach
  13. 1/2 cup oats
  14. 100 gr cashews
  15. 30 gr tahini
  16. 2/3 tbsp fresh lemon juice
  17. 80 ml filtered water
  18. 100 gr sesame seeds
  19. 1 bunch spring onions
  20. 2 tbsp sesame oil
  21. 3 tbsp coconut oil
  22. 1 tbsp cumin
  23. 1/2 tbsp yellow curry powder
  24. 1/2 tbsp black pepper
  25. salt to taste
Falafel Balls
  1. Place the millet in a pot and cover with the double amount of vegetable broth. Boil for about 15 minutes until the water is absorbed. Set aside.
  2. Cut the onions, garlic, red bell pepper, mushroom and add to a frying pan with 3 tbsp of coconut oil & pinch of salt for about 5 minutes ( I only use coconut oil for frying ).
  3. Grate 2/3 carrots and add them to the frying pan. Fry about 5 minutes more.
  4. Add all the ingredients to a bowl and mix well. Add more salt & condiments if necessary.
  5. Start shaping the falafel balls and cover after in sesame seeds.
  6. Place falafel balls on a baking sheet and bake at 200 degress for about 30 minutes.
Cashew Tahini Sauce
  1. Soak the cashews in cold water for about 2-3 hours. Drain, rinse and place them in a food procesor. Add the tahini, garlic, lemon juice, parsley, salt and water (as needed).
Carrot Noodles
  1. Use a spiralizer or a slicer and create nice carrot noodles. Mix everything in a bowl with 2 tbsp sesame oil & a pinch of salt.
  1. Cut the cherry tomatoes into halves and the cucumber diced.
Cabbage Wrap
  1. Carefully start taking the leaves out of the purple cabbage. Put your hand under and slowly take it off from the sides and after on the lentgh. They are quite fragile and you need them entire for your wrap.
  1. Place the cabbage wrap on a plate. Start by adding a few spinach leaves, then about 3 falafel balls, some sprouted beans and carrot noodles, 2-3 cherry tomatoes and few cucumber slices.
  2. Using a squizzing bottle add the cashew tahini sauce and decorate beautifully the falafel wrap. Add fresh parsley leaves on the top.
  1. You can fold the falafel wrap after assembled and eat with your hands. No forks & knives needed. 🙂
Vegi Tales


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