Make these perfect easy vegan baked carrot and cumin falafels with lots of flavours.
Baked Carrot and Cumin Falafel
Make these perfect easy vegan baked carrot and cumin falafels with lots of flavours.
Ingredients
- 120 g cooked chickpeas drained and dried
- 2 carrots grated
- 1 small onion finely chopped
- 2 tbsp almond flour
- 1 tsp cumin powder
- 1 tsp turmeric
- ½ cup fresh coriander chopped
- ½ cup fresh mint chopped
- 1 lemon zest
- 4 tbsp water
- Salt and pepper to taste
Instructions
- Preheat the oven to 190° C – 375° F and line a large baking tray with parchment paper and slightly grease with oil.
- Place the chickpeas in a food processor and pulse until roughly chopped. Tip the rest of the ingredients and whizz to a rough paste. Season with salt and pepper to taste and scoop into a bowl.
- Form the mix into 24 flattish balls in your hands. Put onto the baking tray and bake for 10-15 minutes each side or until golden.
Notes
- If the falafel is too dry, add additional water to the mixture.
- Store your leftover falafels in an airtight container in the fridge for up to three days.
