These vegan, gluten-free falafels are a crowd pleaser. The carrots stop them drying out and because they’re being baked, they don’t need any flour. I served these with dips, oven roasted veggies and flat bread.
Makes 12 – Takes 45 minutes
- 1 cup dried chickpeas (garbanzo beans), soaked overnight in 6-8 cups water
- 5-6 cloves garlic
- 2 handfuls parsley
- 2 carrots, grated
- Juice of 1/4 lemon
- Pinch of salt
- Cracked black pepper
- 1 tsp garlic powder
- 2 tsp ground cumin
- 1 tsp ground coriander (cilantro) seeds
- Extra virgin olive oil (optional)
- Preheat an oven to 200°C (390°F).
- Drain chickpeas and place in a large mixing bowl.
- Grate carrots and place in the bowl with the chickpeas.
- Using a food processor or blender, add chickpeas, carrot, parsley and garlic and pulse until only few chickpeas are whole, or until desired (this may need to be done in batches).
- Move mixture to a large mixing bowl. Add spices and lemon juice and stir well to combine.
- Using a tablespoon, scoop heaped quantities of the mixture and use your hands to form into balls, before placing on a lined baking sheet. The falafels will be fragile.
- Drizzle with extra virgin olive oil if desired.
- Bake for 25-30 minutes or until lightly browned.