These delightful carrot falafels are loaded with antioxidants to replenish and nourish the Sacral chakra. Also, the addition of cumin and turmeric give them an extra dose of healing power.
What I love the most about these falafels is that they are made of at least one ingredient to feed each chakra. 🌈 These include:
- CARROT (Sacral + Root chakras)
- CHICKPEA (Solar Plexus + Root chakras)
- ONION (Root chakra)
- ALMOND FLOUR (Solar Plexus chakra)
- CUMIN (Third Eye Chakra)
- TURMERIC (Third Eye Chakra)
- MINT & CORIANDER (Heart Chakra)
- LEMON (Solar Plexus chakra)
- YOGHURT SAUCE (Throat Chakra)
On this post, I share the healing properties of the carrots, chickpeas, cumin and turmeric, and their connection with their related chakras.
Carrot is a powerful antioxidant, rich in beta-carotene, fibre, potassium, and antioxidants. It helps with digestion, lower cholesterol levels, and reduce the risk of cancer due to the carotene antioxidants content.
But what’s the big deal with carrots and the Sacral chakra? Its orange colour.
The orange colour vibrates at a frequency similar to the Sacral chakra. Orange relates to our gut reaction. It helps us to build resilience, to bounce back from adversity, and uplifting us when we go through difficult times.
The colour orange also relates to social communication which helps us to boost our confidence and create better relationships. And last but not least, it stimulates our creativity!
Chickpea is an excellent source of carbs and protein which make it a healing food for the Root and Solar Plexus chakra. The protein provides the grounding energy that the Root chakra needs, while the carbs release slowly energy to support the Solar Plexus chakra.
As a result, chickpeas slow digestion and provide us with a feeling of fullness, which may help us to keep our appetite under control.
Cumin and turmeric are great spices to stimulate and protect the Third Eye chakra.
Turmeric is a key ingredient in almost any curry, which resonates directly with the Third Eye chakra (studies have shown that eating it can help protect the brain).
But there is more. Spices also can affect other chakras. For instance, turmeric contains curcumin, a fat-soluble antioxidant that it’s easily absorbed when added to fats. This ability supports the flow and movement energy of the Sacral chakra. Likewise, it gives curries, and other meals its yellow colour and thereby helping restore the energy of the Solar Plexus chakra.
Cumin is another powerful antioxidant to stimulate the Third Eye chakra due to its distinctive nutty, spicy and warm flavour. On a nutritional level, its digestive health benefits, including relieving bloating, nausea, and constipation, aids to balance the Solar Plexus chakra.
I hope you all love these delicious falafels! I especially like to eat them along with a mixed salad for a light lunch, or sandwiched between pita bread and vegetables for dinner. Whatever option you are going for, don’t forget to drizzle with a creamy yoghurt sauce.
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Baked Carrot & Cumin Falafel
- 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
- 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.
- 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.