Carrot & Chickpea Falafel
It's been a couple of years since I made these Falafel, and after I make them again, I always wonder why I waited so long before having them again.
Definitely one of my favourite combinations for a falafel.
They're healthy, baked-not-fried, full of fibre and veggies, plus excellent protein from the chickpeas.
The sesame seeds add an extra special flavour. You can choose to mix them in with the other ingredients, roll your falafel in the seeds afterwards, or leave them out all together. But I love the taste of sesame, so I rolled mine in a mix of black and white sesame.
I made my mix into 4 (1/2 cup size) burger patties, plus 6 (1Tbsp size) falafel Balls. But you can make them into any shape or size you prefer.
I used the balls to make a falafel salad as soon as they were out of the oven.
They're great in a salad, or wrap, or on a burger, or just eaten as a snack. Any way you like them, just eat them!
I hope you give them a try, and let me know what you think
Carrot & Chickpea Falafels
1 x 400g tin chickpeas (drained and rinsed)
2 large carrots chopped
1/2 cup pepitas (great for texture and crunch)
2 cloves garlic minced or 2 tsp crushed jarred garlic
2 Tbsp ground flaxseed
1/2 onion diced
1/2 tsp salt (I used Herbamere herb & salt mix)
1 tsp cumin
2 Tbsp sesame seeds
Blend all ingredients in a food processor to desired consistency.
Use a 1/2 cup measure to scoop out the mix, roll into balls, and squash with the palm of your hand. Roll in sesame seeds if desired.
Place on a baking paper lined baking tray
Bake in the oven at 180C/350F for 30 minutes
Wrap individually in freezer bags and store any leftovers for later use