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Grain-Free Baked Carrot Falafel

Cook: 30 mins
Total: 30 mins
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
Author: Trisha Gilkerson


  • 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


  • 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.


Calories: 61kcal | Carbohydrates: 10g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 141mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1814IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
courses: Appetizer, Main Course, Side Dish
cuisine: Indian