Falafel (Adapted from recipe by Chad Sarno)


1 cup almonds soaked 8-12 hours in spring/filtered water

1 cup walnuts soaked 1 hour in spring/filtered water

1/2 cup sesame seeds ground fine

1/2 cup pine nuts

2 tbsp raisens soaked 1-2 hours

1 cup mixed finely chopped fresh herbs: coriander, oregano, basil, parsley

1 tsp ground cumin spice

1 tbsp crushed garlic

2 tbsp olive oil

Juice 1/2 lemon

2 tbsp dulse flakes / 1 tsp celtic sea salt


tsp = teaspoon
tbsp = tablespoon



Drain off the water and homogenise almonds, walnuts, sesame, pine nuts and raisens in a food processor or juicer which has a homogenising function. For best results peel the brown skins from the almonds, which can be done quite easily when they have been soaked. Add in remaining ingredients and thoroughly mix by hand. It is the cumin spice which creates the distinct falafel flavour. Form into balls and serve with sunflower dip.



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