These raw falafel balls are quick and easy to prepare: without a dehydrator! Serve them in a bowl of veggies with a tangy tahini vinaigrette.
Since we cook and eat seasonally, we ask ourselves a lot of questions: How do you find recipes to try at home? How do I buy fresh groceries cheaply at the farmers market? How do I choose the right products?
Just like our approach to food, we learned it do it. We like to call it Just get in. In other words, just go to the farmers market, find something that looks delicious, then use the internet and cookbooks to find a fun way to use it. Now that might sound a bit too easy. Admittedly, we picked up a few tips and tricks. But frankly, this is the way to go. Once you’re ready to go, here are some tips for shopping at the Farmers Market – and these awesome Raw Falafel Buddha Bowls to use up your veggies!
do you like falafel Here’s how to make a classic falafel (fried!) and an epic falafel sandwich. Or try our easy falafel burger.
What is a raw falafel?
The idea for the raw falafel bowl came from Chef Audrey of Ezra’s Enlightened Cafe in Indianapolis. My favorite item on the menu is a buddha bowl with raw falafel and tahini dressing. Here’s our way of recreating it! Raw falafel may sound a bit strange, but they are surprisingly good: our version is made with sunflower seeds, herbs and spices. Also note: These raw falafels are made without a dehydrator. Many online recipes use a dehydrator, but ours only uses a food processor.
The main course salad is super hearty and smothered in a creamy lemon tahini dressing with hints of maple. We tried this meal at a couple of friends and got rave reviews!
Farmers Market Tips
Here are our top tips for shopping at the farmers market without breaking the bank or breaking a sweat.
1) do it!
Get up on Saturday morning and go to the market. Even if you’ve never been there, the sights and smells alone will energize you! This is usually accompanied by coffee.
2) Understand seasonality.
It takes a little practice, but you need to understand what’s seasonal and when in your area. This is crucial for finding bargains: products get cheaper in season and out of season! To do this, search online for seasonal charts for your region. Or we’ve learned to just show up at farmers markets and note what’s available and when.
3) Check the premises.
Some farmers’ markets allow non-local produce to be sold. We have seen products that are “too good to be true” in some markets. If you’re looking for local produce, don’t hesitate to ask about the source.
4) Think eggs.
Eggs can be among the cheapest items at the farmers market! We eat them for hearty lunches or dinners (think frittatas, quiches, scrambled egg tacos). As a vegetarian protein, it is unbeatable.
5) Loading onto the greens.
Vegetables are a versatile way to shop at the market and they are usually reasonably priced. Look for mixed green salads at the market, which are tender and delicious, and are usually much tastier than what you get at the grocery store. Also, stock up on bundles of Swiss chard, kale, and collards: you can use them for everything: omelettes, soups, sandwiches, and curries.
6) price = value.
Farmers markets can be expensive. When shopping, we try to limit ourselves to just a few selected items, along with eggs and green vegetables. You can get amazing deals if you find the right products and suppliers. Plus, some foods are treats worth spending, like juicy seasonal berries and peaches. All in all, we see the extra dollars we spend as an investment in local agriculture – and we get some tasty produce along the way. Many farmers markets also accept programs like SNAP to make these products affordable for everyone.
7) Ask the farmer.
The advantage of a farmers market is that you can chat with the farmer himself (or his staff)! Ask them how to find the freshest produce and even help them choose. We have built lasting relationships with the farmers in our region simply by meeting them in the markets.
8) Visit the farmers market kiosk.
Most markets have a main information stand. It’s a great place to ask all your questions about where to find specific products and what’s in season.
9) Do some window shopping before making a purchase.
We like to do a full market tour before deciding what we need. This way you can compare and find the product that you like the most.
10) Search the internet.
There are many websites, like ours, dedicated to creating recipes using seasonal produce. Just go to our recipe list and search for an ingredient!
This raw falafel recipe is…
Vegetarian, gluten-free, vegan, plant-based and dairy-free.
The description
A vegan and gluten-free main course, these Buddha Bowls contain quick and easy raw falafel (prepared without a dehydrator) and a tahini dressing.
For the raw falafel*
- 1 cup sunflower seeds (more ¼ cup If necessary)
- 2 tablespoons chopped red onion or shallot
- 1 clove of garlic
- 2 Handful of coriander
- ½ teaspoon coriander
- ¾ teaspoon cumin
- 1 tbsp tahini
- 1 tbsp fresh lemon juice
- ½ teaspoon kosher salt
- Black pepper
For the salad dressing
For Buddha bowls
- 12 cups young mixed lettuce leaves
- 2 rainbow carrots
- 3 at 4 radishes (or pickled radishes)
- 1 turnip
- Soak 1 cup sunflower seeds for 15 minutes, then drain. While soaking, finely chop the onion and garlic. In a food processor, pulse the sunflower seeds until they form a paste, stopping and scraping the bowl often until crumbly and doughy. In the bowl of the food processor, add the onion, garlic, coriander, coriander, cumin, tahini, lemon juice, kosher salt, and a few black peppercorns. Mix until the mixture is evenly broken up and sticky. Add additional raw sunflower seeds (2-4 tbsp) if needed and blend until raw seeds are coarsely chopped and mixture becomes sticky and malleable. If the batter is too dry, add water ½ teaspoon at a time. Shape the mixture into 14 to 16 balls, each about 1 inch in diameter.
- Make the best lemon tahini sauce. Reserve an extra bandage for later use; Stored in an airtight container in the fridge, it will keep for about 1 month (bring the vinaigrette to room temperature before serving).
- Grate carrots or peel into strips. Wash the beets and carefully peel them (the red juice stains slightly!). Grate the beets in a food processor (preferred) or box grater (the messy way)
- To serve, place the vegetables in shallow bowls. Garnish with falafel and vegetables and drizzle with dressing.
Remarks
*Note: The falafel recipe can easily be doubled, so consider doubling the amount of falafel and storing leftovers in the fridge. The dressing is a substantial portion and can make 8 servings.
- Category: main course
- Method: Raw
- Kitchen: middle East
Keywords: Falafel, Raw Falafel, Buddha Bowl, Nourish Bowl, Vegan, Gluten Free, Vegetarian, Tahini Sauce
Looking for healthier bowls?
Aside from that bowl of granola with roasted fall veggies, here are some of our favorite healthy bowl meal recipes:
