I’ve been really into raw foods lately. I find that as the weather warms, I like more salads, more smoothies, and lighter, cooler fare. Such choices feel better to me. Raw food fits the bill beautifully, and it energizes me quite nicely. However, there’s no reason we can’t pack our raw goodies with some good old Middle Eastern flair.
That’s exactly what my sister Mona and I did with our FaRAWfels. Also known as Raw Falafel. It’s simply a meaty tasting nut pate with Middle Eastern spices tossed in for that special flavah. I noticed a raw taco nut “meat” recipe on Averie’s blog. I tried it and it was awesome. No surprise there. She has great recipes :-) .
Then I decided to take her basic template and put the falafel spices into play and see what happened. Good things, that’s what!
Mona and I enjoyed them for dinner atop a raw kale salad topped with my tahini red pepper dressing. We had this delicious meal recently after taking a nice, long walk around one of NYC’s most vibrant neighborhoods– East Harlem, which is also called el Barrio. Before we get to the recipe, take a look at some of what we saw and we strolled around on a Sunday afternoon. I love that the Barrio has tons of murals and little hidden community gardens:
FaRAWfels (Raw Falafel)
Modified from a brilliant nut pate “taco meat” recipe of Averie’s on LoveVeggiesandYoga.com. To keep it strictly raw, use all raw nuts and seeds.
1/2 cup Almonds
1/2 Cup Walnuts
1/4 Cup Pecans
1/4 Cup Sunflower Seeds
1/3 C Sun Dried Tomatoes loosely packed (I prefer those that aren’t packed with oil. If you used oil packed, you can probably use less olive oil)
2 Tablespoons Middle Eastern Spice Blend of choice (Click here for my blend)
2 Tablespoons paprika
2 Tablespoons za-tar blend of choice (Optional)
2 to 4 Tablespoons of Olive Oil
1 Tsp Salt (or to taste)
1. Gather ingredients.
2. To a blender or food processor, toss in nuts, sundried tomatoes, and spices.
3. Add olive oil and blend until the nuts are broken up and the ingredients nicely mixed. Go slow–I like mine a bit on the chunky side, with some whole seeds left. You might need to add a tiny touch of water to get things moving. Go easy if you choose to add water.
4. Roll into balls and serve.