2 cups (or 1-15oz can) Cooked Chickpeas (drain and rinse if using canned)
1 cup grated, carrots (about 2 medium)
handful cilantro or parsley, leaves and stem included
3 cloves garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder (or cayenne pepper if you like it hot, or paprika if you prefer no heat)
1/4 cup chickpea flour
Juice of half a lemon (about 1 1/2 Tablespoon)
Salt to taste
Preheat the oven to 400 F and line a baking sheet with aluminum foil and grease well.
Using a food processor or a box grater, grate the carrots.
In a blender or food processor, combine the chickpeas, grated carrots, a small handful of cilantro or parsley, garlic cloves, cumin, coriander, and chili (or cayenne pepper or paprika) – depending on your heat tolerance.
Pulse ingredients in the food processor until it breaks down into a coarse dough, stopping and scraping down the sides as you go.
Add lemon juice and salt to taste and pulse again. Taste and adjust the seasoning accordingly.
Add the chickpea flour, one tablespoon at a time, and mix it, till you can easily form a patty that does not break.
Scoop about ¼ cup of dough and form in to flat patties and place on the prepared baking sheet.
Bake in the oven for 30 to 40 minutes, flipping once in between until the patties are firm and slightly golden
Recipe by Intoxicated On Life at https://www.intoxicatedonlife.com/baked-carrot-falafel-grain-free/