Nutritional Wisdom with Carly Pollack

Raw Carrot Falafel

Choosing Raw Cookbook

1 cup sesame seeds
1/2 tsp sea salt
1 1/2 cups finely grated carrot, squeezed firmly between paper towels to remove excess moisture
2 cloves garlic, minced
1 tbsp lemon juice
1/4 tsp cumin
2 tbsp flax meal
1/4 cup fresh curly parsley

Preheat the oven to 350F. Grind the sesame seeds and sea salt in a food processor until finely ground. Add the carrot, garlic, lemon, cumin, if using, and flax, along with 1⁄3 cup of water. Process until the mixture is smooth. Add the parsley to the processor and pulse to combine. Shape the mixture into twelve small patties. Bake the falafel for 15 minutes. Flip and cook for another 10 minutes, or until golden brown on both sides.

4 Servings