Nick and I spotted a jar of raw tahini butter at Bio Marche and that sparked a dinner idea. Originally we wanted to make some raw falafels out of the recipe I listed below, but doing so without a food processor or Vitamix proved impossible. I had to make the “falafel” balls into shreds instead. Thus, I’m calling the recipe tahini wrap instead of falafel wrap. I know in one of my earlier posts in Paris I had mentioned we managed fine without the Vitamix, but it has proven to limit us on what we could make for our raw meals. At this point, we really miss our Vitamix, our juicer, and everything else needed in preparing raw food. Despite that, I’ve gotten creative in rotating some raw dishes for dinner, mostly whatever I can make with a mediocre blender, but we also have included more cooked, whole vegan meals with our raw meals to compensate for the fewer raw dishes we’re eating at nighttime.
This recipe turned out to be so delicious! We loved the tahini sauce, and the flavors all combined well together.
Ingredients for wrap:
- 2 C shredded carrots, chopped if you have food processor or Vitamix
- 3/4 C soaked sunflower seeds (I soaked them overnight. Soaking will assimilate better digestion.)
- purple cabbage for the wraps
- lettuce to layer inside wraps
- chopped tomatoes
- kalamata olives
- 1 heaping tsp cumin
- 1 heaping tsp coriander
- juice of 1 lemon
- water as needed for blending
- dash Himalayan sea salt
Ingredients for tahini sauce:
- 4 tbsp sesame tahini butter
- juice of 1 lemon
In a bowl, mix and stir the tahini butter with the lemon juice. Add water as needed to acquire the desired consistency of sauce.
Blend the soaked sunflower seeds with the spices and lemon juice as much as the blender will allow. Add water as needed, but don’t make it too runny. If you have a food processor or Vitamix you could blend in the carrots to make the falafel balls. Otherwise, just take the blended sunflower seeds and stir and mix with the shredded carrots. Layer this into your cabbage wrap over the lettuce and top with chopped tomatoes and olives. Pour the tahini sauce over and enjoy. Yum!
I absolutely loved this meal. I can’t wait to try this at home where I can use a food processor to whip up the falafel balls and possibly dehydrate it for a crispier texture. If you decide to try it out, whichever way you make it, I think you’ll enjoy the flavor no matter what.