Grain-Free Baked Carrot Falafel
If you love Middle Eastern food, give this grain-free baked carrot falafel a try! It's perfect for those who eat gluten-free and loaded with veggies. Plus, it's easier and less messy than frying.
Servings: 12 individual patties
Calories: 61kcal
Ingredients
- 2 cups cooked chickpeas or 1 15-oz can, drained and rinsed
- 1 cup carrots grated (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
Instructions
- 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. Serve with tahini sauce or sauce of your choice.