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Raw Vegan Falafel Buddha Bowl

Posted in Breakfast and Brunch on 2016-09-22
Raw Vegan Falafel Buddha Bowl
Difficulty 5 minutes Serves
A delicious raw vegan falafel buddha bowl by Crystal Bonnet of Raw Revive made with sprouted chickpeas instead of cooked! Sprouting legumes is very important because they are coated in phytic acid and when consumed do not allow your body to absorb nutrients and cause digestion problems.  Sprouting not only neutralizes phytic acid and enzyme inhibitors but also changes the composition so nutrient levels are increased.  New to Sprouting? Check out this Youtube video from Yum Universe!



2 1/2 cups sprouted chickpeas
1 cup sun-dried tomatoes, soaked for 20 minutes
3/4 white onion onion, chopped
1/2 cup white sesame seeds
1/4 cup parsley, chopped
1/4 cup flax meal
2 cloves garlic
3 teaspoons cumin
1 teaspoon coriander
2 tablespoons lemon juice
1 teaspoon salt
pepper to taste


Kale, chiffonade
Carrots, shredded
Red Cabbage, shredded
Sprouts of choice

Sesame Dressing

1/4 cup white sesame seeds
1/2 zucchini, peeled
1 clove garlic
2 tablespoons coconut nectar
1 tablespoon lemon juice
dash of salt
pepper to taste



1. Place sprouted chickpeas, sun-dried tomatoes, 1/2 white onion, lemon juice, garlic, cumin, coriander, salt and pepper in the food processor and process until combined. Add a little water if needed.

2. Transfer mixture to a bowl and add parsley, flax meal and the rest of the onion and mix well.
3. Take a golf ball size of the falafel mixture and form into small patties with your hands. Coat each patty in white sesame seeds and place on a dehydrator tray.
4. Dehydrate for 6 hours at 115 F.

Sesame Dressing

1. Place all ingredients in a blender and blend until smooth.


1. Place veggies in a bowl with two falafel patties on top and drizzle with sesame dressing.


Falafel recipe makes 18 - 20 patties, they will keep in the fridge for 2 weeks.