top of page

Tasty Eastern Dippers

Updated: Mar 19, 2023

We had guests for dinner on Saturday and I wanted to try something different for an appetizer but not too different.  I tend to try out recipes, that I have not made before, at a dinner party.  Do you do that too?  It must be a faux pas but I figure this way you are under a little pressure to do it right and usually it works out quite well.

I was thinking along the lines of a falafel but I wanted to keep it raw.  Our guests are not raw foodies or even vegans but they do enjoy plant-based foods and I knew that they would be open to something new.


I do not like raw chickpeas, so I thought that I would use soaked sunflower seeds and pumpkin seeds.  These are super easy on the digestion.  I basically took a general falafel recipe and switched it up a little.  This is something that you could bring to an upcoming cocktail party.


Tasty Eastern Dippers

You would do well to have a dehydrator that has temperature control for this recipe however an oven at its lowest setting will also work.  Your final result will not have the enzymes intact but the flavour will be the same. Makes about 50 Dippers Ingredients: 2 cups sunflower seeds, soaked in water, 4-8 hours or overnight ½ cup pumpkin seeds, soaked in water, 4-8 hours or overnight 1 hand-size zucchini 1 stalk celery 3 carrots 1 teaspoon salt, sea or Himalayan or to taste 3 teaspoons paprika, ground 2 heaping Tablespoons cumin, ground ½ teaspoon freshly ground pepper ¼ teaspoon cayenne pepper, ground, optional ½ cup flax seeds

Dipping Sauce Ingredients: 2 lemons, juiced 4 cloves garlic, pressed ½ teaspoon salt, sea or Himalayan ¾ cup tahini 1 Tablespoon Bragg’s Liquid Aminos Water as needed A large handful of fresh parsley, minced


Procedure:

  1. In a food processor, process the seeds to a sticky consistency. Place in a large bowl.

  2. In a food processor, mince the vegetables very, very small. Add to the seeds.

  3. Add the spices to the bowl and stir well to combine.

  4. Grind the flax seeds in a coffee grinder and add to the mixture.  Everything should be sticking together.  If not, add a little water.

  5. Use a small ice cream scooper to make balls using 1 Tablespoon of the mixture. Place on the mesh sheet of your dehydrator or on a cookie sheet if using your oven.

  6. Dehydrate at 115F for about 12-14 hours. The outside should be crispy and the inside should be moist. You may find you will need more time.  Check them by breaking one in half.  If using your oven, set the temperature at the lowest setting possible. I think that it would only take a couple of hours but you will need to watch it closely.

For the dipping sauce:

  1. Place all ingredients in a small smoothie blender and blend, adding water until it is smooth and the consistency of a dipping sauce. Alternately, place all ingredients in a bowl and mix with a fork, adding water until smooth and the consistency of a dipping sauce.

Serve on a beautiful plate with the dipping sauce in a separate bowl.


Thanks for reading!


Tasty Eastern Dippers

Author: Barbara Dolan

Recipe type: Appetizer

Cuisine: Raw Vegan

Prep time: 10 mins

Cook time: 12 hours

Total time: 12 hours 10 mins

Serves: 50

Tasty Eastern Dippers You would do well to have a dehydrator that has temperature control for this recipe however an oven at its lowest setting will also work.  Your final result will not have the enzymes intact but the flavour will be the same. Makes about 50 Dippers

Ingredients

  1. 2 cups sunflower seeds, soaked in water, 4-8 hours or overnight

  2. ½ cup pumpkin seeds, soaked in water, 4-8 hours or overnight

  3. 1 hand-size zucchini

  4. 1 stalk celery

  5. 3 carrots

  6. 1 teaspoon salt, sea or Himalayan or to taste

  7. 3 teaspoons paprika, ground

  8. 2 heaping Tablespoons cumin, ground

  9. ½ teaspoon freshly ground pepper

  10. ¼ teaspoon cayenne pepper, ground, optional

  11. ½ cup flax seeds

  12. Dipping Sauce Ingredients:

  13. 2 lemons, juiced

  14. 4 cloves garlic, pressed

  15. ½ teaspoon salt, sea or Himalayan

  16. ¾ cup tahini

  17. 1 Tablespoon Bragg’s Liquid Aminos

  18. Water as needed

  19. A large handful of fresh parsley, minced

Instructions

  1. In a food processor, process the seeds to a sticky consistency. Place in a large bowl.

  2. In a food processor, mince the vegetables very, very small. Add to the seeds.

  3. Add the spices to the bowl and stir well to combine.

  4. Grind the flax seeds in a coffee grinder and add to the mixture.  Everything should be sticking together.  If not, add a little water.

  5. Use a small ice cream scooper to make balls using 1 Tablespoon of the mixture. Place on the mesh sheet of your dehydrator or on a cookie sheet if using your oven.

  6. Dehydrate at 115F for about 12-14 hours. The outside should be crispy and the inside should be moist. You may find you will need more time.  Check them by breaking one in half.  If using your oven, set the temperature at the lowest setting possible. I think that it would only take a couple of hours but you will need to watch it closely.

  7. For the dipping sauce:

  8. Place all ingredients in a small smoothie blender and blend, adding water until it is smooth and the consistency of a dipping sauce. Alternately, place all ingredients in a bowl and mix with a fork, adding water until smooth and the consistency of a dipping sauce.

  9. Serve on a beautiful plate with the dipping sauce in a separate bowl.


3 views0 comments

Recent Posts

See All

Comentarios


bottom of page