Raw Beet Falafels

I have always been a fan of falafel. I used to make them every once in a while even before I went raw, and every time I do so I wonder why I don’t make them more often.  I should, they are pretty addictive and honestly I ate the whole batch this time myself.  I have another recipe for raw carrot falafel on the blog, but I wanted to tweak it a bit and not have it be so labor intensive and nut heavy so I came up with this recipe using my leftover beet pulp.  I apologize to those of you that do not own a juicer, I know I have been posting a lot of pulp recipes lately.  But I am just trying to use the resources I have in my recipes.  If you ever do invest in a juicer, you will know where to find uses for that pulp (and you totally should, they are so worth buying for the deliciousness and health you get out of them).

Anyways, back to the falafel.  They turned out freaking delicious!  I served them with a probiotic rich coconut yogurt sauce and I enjoyed them way more than the fried version of falafel I used to eat.  Yes, they require dehydration, but otherwise they are pretty quick to make and definitely worth it!

Raw Beet Falafels
Makes about 12

Falafels:
2 cups beet pulp (leftover from juicing)
1/4 cup raw, shelled hemp seeds
1/4 cup raw walnuts
1/4 cup ground flaxseed
1 Tbsp nutritional yeast (optional)
2 tsp cumin
1/4 tsp sea salt
1/8 tsp cayenne

Coating:
1/4 cup ground flaxseed
2 Tbsp nutritional yeast (optional)
1/4 tsp sea salt

Coconut yogurt sauce:
1/2 cup raw coconut yogurt (recipe follows)
2 Tbsp tahini
1 Tbsp lemon juice
a pinch sea salt
1/2 tsp cumin

In a food processor, combine the beet pulp, hemp seeds, walnuts, flaxseed, yeast, cumin, sea salt and cayenne.  Process until well blended and pretty smooth and shape into 1 1/2 inch balls.  Mix the coating together in a small bowl, and dip each falafel ball into it, making sure it is coated. Place the balls on a dehydrator tray, and dehydrate for about 8 hours or until your desired consistency. Meanwhile, whisk together the yogurt sauce ingredients, and when the falafel is ready serve it alongside them.

Raw Coconut Yogurt 
Makes 2 cups

4 cups coconut meat (approximately the meat from two young coconuts)
coconut water as need to reach desired consistency (approximately 2 cup more or less if you want it thinner or thicker)
1 teaspoon powdered probiotics (you can open capsules and use those)

In a high speed blender, combine the coconut meat and water and blend until smooth.  Stir in the probiotics and place in a covered bowl in a warm place for 8-16 hours or until it reaches the tangyness you like.  I let mine sit for about 12.  Once ready, chill until cold.