Raw Carrot Falafel

I have been eating tomatoes and cucumbers every day as of lately, and a days ago, I was thinking some falafel would go perfectly with them!  However, I was not going to break out the fryer (which I do not own) or cook up some chickpeas.  I decided to create a raw version to satisfy my craving for the delicious crunchy treat. 

I had a bunch of carrots, and since I feel that they pair well with Middle Eastern food, I thought they would be a wonderful base for the falafel.  I added sunflower seeds, walnuts, almonds, sesame seeds nutritional yeast and of course the usual suspects for falafel, cumin and garlic to create an aromatic batter. 
All I needed to do was roll them in a crunchy coating and let them have a rest in the dehydrator overnight for a delicious dinner the next day!  I served them with a creamy lemon tahini sauce, and a simple salad with cucumbers and tomatoes.  They may not have been traditional,  but wow...I had to go back for seconds.

Raw Carrot Falafel with Creamy Lemon Tahini Sauce
Serves 4-6

Falafel:
4 medium organic carrots
1/4 cup nutritional yeast
1/2 cup raw sunflower seeds, soaked and dried

1/4 cup raw walnuts, soaked and dried
1/4 cup sesame seeds

3 garlic cloves
1 Tbsp tahini
1 Tbsp ground cumin seeds
juice of one lemon
1/4 tsp chipotle
1 1/2 tsp sea salt or to taste
1 cup raw almond flour (or more if needed)

Coating:
1 cups raw walnuts soaked and dried
1/4 cup nutritional yeast
1/2 tsp sea salt
1/4 cup sesame seeds

Tahini Sauce:
1/2 cup tahini
1/3 cup filtered water or as needed
juice of two lemons
2 garlic cloves, minced
2 tsp ground cumin seed
a large pinch of ground chipotle

To make falafel, place carrots in the food processor and process until finely chopped.  Add the yeast, sunflower seeds, walnuts, sesame seeds, garlic, tahini, cumin, lemon juice, chipotle, sea salt, and process until smooth.  Add the almond flour and process until well combined.  Remove from the food processor and if it seems too soft, add a little more almond flour (it should be the consistency of very soft soft cookie dough).  Refrigerate the mixture for about an hour to make rolling easier.  Roll the mixture into 2 inch balls, and place on a plate.  In a food processor, combine the walnuts, yeast, sea salt and sesame seeds for the coating and process until finely ground.  Pour into a bowl, and roll each of the falafel balls in it.  Place the balls on a lined dehydrator sheet and dehydrate for about 16-18 hours, or until the outside is crunchy and they are firm, but not dried out in the center.
Meanwhile, to make the tahini sauce, whisk together all ingredients until smooth.  If too thick add a little more water until the consistency of dressing.

Serve with a salad on the side and the tahini sauce!