Raw Vegan Falafel With Lemon Garlic Aioli

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   For the Falafel:

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   First, add only the carrots to the food processor, and process until your carrots are nearly a paste.

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   Next add in the sunflower seeds, flax seeds, garlic, and spices and process until well mixed.

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   Finally, add the onion and parsley, making sure to scrape the sides as needed to mix everything together well.

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   Move to a large bowl, and add the sesame seeds by hand.

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   Roll 1 Tbsp at a time into falafel balls.

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   Place these balls directly onto your dehydrator sheets and dehydrate for 2-12 hours depending on how moist you prefer the inside to be. The longer you dehydrate, the more crisp the outside becomes.

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   For the AIOLI.

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   Process the cashews, garlic, and salt in a coffee grinder or spice grinder until there are NO remaining chunks.

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    Remove from the food processor, add to bowl with the lemon juice, and whip with a fork.

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    OR you can turn this aioli into a fabulous dressing by blending 2/3 cup cashews soaked in 2/3 cup water with 1/2 of a preserved lemon in your Vitamix or blender.

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    These falafels are fantastic as appetizers, or for use in raw wraps or as a topping on salads.

* Per serving · 4 servings · Values may vary.