Making a ‘raw cover’ on popular culinary hits is a real challenge. Falafel and its faithful ensamble – Pita Bread, Hummus, Tahini, and the so called ‘Hot Red Sauce’–  were no exception. After many flops, I’ve finally managed to compose a version that is a real crowd pleaser.

I am so thrilled to ‘play’ my ‘Rawsome Meze Plate‘ for you today.
Here it goes:
Raw Falafel
Makes ca. 24 pcs
1,5 cup chopped asparagus
1 chopped carrot
1 /3 cup sunflower seeds
1/3 cup pumpkin seeds
1/3 cup sesame seeds
1 cup ‘Ramadan Savory Nutty Mix‘, coarsely chopped
1/4 cup spring onions, chopped
2 large cloves of garlic
4 sun dried tomatoes soaked in water (2-4h), chopped
8 green olives, pitted
6 prunes, chopped
4 dried apricots, chopped
3 tablespoons extra virgin olive oil
1/2 cup fresh parsley, chopped
1 teaspoon sea salt
1 teaspoon ground cumin
¼ teaspoon fresh nutmeg
1/2 teaspoon lemon zest
1 teaspoon fresh lemon juice or apple cider vinegar
5-10 fresh mint leaves, finely chopped
1 cup of hemp seeds, de-shelled
1/2 cup sesame seeds
2 cups cooked quinoa*
* Quinoa is a seed and not a grain. It is a great source of high-quality protein. It can be soaked for 3 days or sprouted, but for the sake of this recipe it is cooked. Basic recipe:  1 cup quinoa, 1,5 cup boiling water, 1/2-1 teaspoon sea salt. Let simmer over a low heat for ca. 30 min with the lid on.  An amazing alternative to rice, bulgur or couscous. 
1. In a coffee grinder, grind sunflower, pumpkin and sesame seeds to a breadcrumb like consistency.
2. Toss asparagus, carrot, spring onions, sun dried tomatoes, olives, parsley, olive oil, pesto, lemon juice, salt, cumin and nutmeg into your food processor and give it a whirl until finely chopped.
3. Add ground seeds and process the mixture until it turns into a paste.
4. Transfer mixture to a bowl and add cooked quinoa, Nutty Mix, prunes, apricots, mint leaves and lemon zest. Mix well until all ingredients are incorporated.
5. Toss hemp seeds and sesame seeds into a smaller bowl and mix them around with your hand.
6.  Scoop out a teaspoon of mixture, roll into a ball with the palms of your hands and roll them in seed mixture to coat.
Transfer them gently into an air-tight glass/plastic container with before refrigeration. Let them rest and meditate for at least 1/2-1h while before they are served.
(They will stay fresh and grow in taste for about 3 days if refrigerated).
Raw Tahini
Makes ca. 1 cup
1 cup sesame seeds (soaked for 4 hours), rinsed and dried
juice of a 1/2  lemon
3-4 TBS cold pressed sesame oil (or olive oil)
¼ teaspoon sea salt
 3-4 TBS  water
1.Toss all ingredients into your food processor and give it a whirl until smooth.
Use less water if you like your Tahini thicker, or add more oil if you prefer it even smoother.
2. Transfer into an air-tight glass/plastic container and keep refrigerated (max 3 days).
Raw Green Humus
Makes ca. 1 cup
1 cup  green peas (if frozen thaw)
1/2 cup fresh parsley, chopped
1-2 TBS fresh lemon juice
2 TBS cold pressed extra virgin olive oil
1 TBS Raw Tahini
1/4-1/2 teaspoon sea salt
1 clove of garlic
1 teaspoon ground cumin
Pepper to taste
1. Process all ingredients in your food processor until semi-chunky or smooth (matter of personal preference).
2. Transfer into an air-tight glass/plastic container and keep refrigerated (max 3 days).
Raw Hot Red Sauce
Makes ca. 1 cup
2 medium sized tomatoes, chopped
1/2 minced jalapeño or other peppers (you decide how hot you dare to go)
2 sun dried tomatoes (soaked in water for 2-4 h)
1 TBS lemon juice
1/2 TBS apple cider vinegar
Juice from 1cm thick piece of fresh ginger (use garlic press)
2-3 table spoons fresh orange juice or 1 teaspoon raw honey
Flesh of 1 avocado
1/2 teaspoon sea salt or to taste
1. Blend all ingredients until desired consistency.
2. Transfer into an air-tight container and let marinate in the fridge for about an hour before serving. (Keeps 3 days refrigerated).
Raw Leafy Pita Bread
Use Collard, Romaine or Iceberg Lettuce leaves. That’s it!
You can serve Falafel balls on a fancy plate or in a bowl and put it as the center piece on the table. Separate lettuce leaves, pile them on top of each other and serve them on a plate or in a bread basket next to Falafel. You can use smaller bowls or glasses for the sauces – I use small Bosnian coffee cups and each person gets ca. 3 such cups.
You can serve some Alfa-Alfa sprouts, olives, Trio Fantastico salad seasoned with olive oil, Nama Shoyu and apple cider vinegar, or any other salad that you love alongside Falafel and its buddies.
Let your guests compose their own Falafel wraps or DJ their own Rawsome Meze Plate.
Your Iftar will be a smash hit!

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