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This is one of those recipes where there’s a food I love, but it’s just not alkaline. And rather than eat the acidic version that’s going to make me feel bloated and sluggish, I’ve made an alkaline version for me (and you) to enjoy!
I love falafel, and with just a few tweaks, it can be really nutritious. That's why I created this alkaline falafel recipe.
It’s already full of fiber and alkaline protein, and we’ve just removed the acidic ingredients and of course, the frying. We’re using a dehydrator, but if you don’t have one, you could make these in your oven instead.
Give them a try, because I think this is going to become a new favorite in your house, just like it is at ours. Let us know what you think over on Facebook.
RAW ALKALINE FALAFEL RECIPE
INGREDIENTS **[Serves 4, Dehydrator Required]
2 cups sprouted sunflower seeds
1 cup sprouted garbanzo beans
1 cup raw tahini
1 cup chopped red bell pepper
1/2 cup chopped white onion
1 cup parsley
2 tbsp. chopped ginger
2 tbsp. chopped garlic
1 tbsp. coriander
2 tbsp. extra virgin olive oil
2 tsp. black pepper
2 tsp. sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
DIRECTIONS
When making raw falafel, you have to sprout your sunflower seeds and garbanzo beans (chickpeas) before making recipe. To do so, soak the seeds and beans overnight in a bowl with filtered water. Strain the following morning, and let them sit for at least 12 hours. At this point you can use them (optional – can rinse after 12 hours, and then let them sit for another 12 hours).
After sprouting, place all ingredients in a food processor and blend until you get a smooth consistency.
With your hands or an ice cream scooper, form falafel balls (2 oz. each) and place on a Teflex dehydrator sheet. Dehydrate at 115 degrees Farenheit for 2 hours, then remove the Teflex sheet, flip falafel balls over and dehydrate for an additional 3 hours. Remove balls, and serve warm by themselves, or with Dr. D’s Raw Hummus. Get my #1 Amazon Bestselling book!
Why This Alkaline Falafel Recipe Boosts Your Energy
One of the reasons I love this alkaline falafel recipe is because it gives you clean, plant-based energy without weighing you down. Traditional fried falafel is often acidic and inflammatory, but this raw version is loaded with minerals, fiber, and living enzymes that help your body stay alkaline. The combination of herbs, greens, and alkaline seeds supports digestion, reduces cravings, and nourishes your cells with clean fuel. Plus, because this recipe is raw, you get all the natural nutrients intact — nothing destroyed by heat — which helps keep your energy steady throughout the day.
Tips for Customizing Your Alkaline Falafel Recipe
There are so many easy ways to make this alkaline falafel recipe your own. If you prefer a creamier texture, add a tablespoon of tahini or extra avocado. Want more spice? Add cayenne, cumin, or fresh chili. For extra alkalinity, fold in chopped parsley, cilantro, or spinach. You can also shape the mixture into smaller bites for a grab-and-go snack, or larger patties for lettuce-wrap “falafel burgers.” And if you're prepping for the week, double the batch — these raw alkaline falafel balls store beautifully in the fridge and taste even better the next day as the flavors deepen.
This simple alkaline falafel recipe is a perfect example of how easy and delicious eating alkaline can be. When you fuel your body with raw, nutrient-rich ingredients, you boost your energy, support digestion, and reduce inflammation — all while enjoying flavors you love. Make a batch for the week, keep them on hand for quick snacks, and feel the difference that clean, alkaline eating brings. If you want even more easy recipes like this, plus a step-by-step plan to help you Get Off Your Acid, check out my Daily Greens, Daily Minerals, and the GET OFF YOUR ACID 7-Day Cleanse. Your body will thank you.
