Baked Carrot Falafel
Try this baked carrot falafel recipe if you're looking for a delicious vegan meal that's loaded with veggies and free from gluten and grains. It's crispy around the edges, soft inside, and packed with flavor.
Servings: 4
Ingredients
- 2 tablespoons unrefined avocado oil, divided
- 1 cup dried chickpeas, soaked for 8-24 hours {See Notes}
- 1 small onion, roughly chopped
- 3 garlic cloves, grated or chopped
- 1/2 cup packed cilantro or parsley
- 1/2 cup shredded carrots (3 small)
- 2 tablespoons tahini
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375 F (190 C) and grease the bottom and sides of 1 or 2 oven-safe dish(es) with half the avocado oil.
- Use the small shredding blade of a food processor, a box shredder, or mandolin to shred the carrots. Change the blade to the S-blade if using a food processor, add the remaining ingredients, and pulse until you get a fine crumble.
- Scoop out 2 tablespoons of the batter, form into a patty and place on the greased baking dish. Repeat until all the batter is used up.
- Bake in the oven for 25-30 minutes until golden on top and around the edges. Flip them half-way through if needed (I noticed that when using convection oven there was no need to flip).
- Serve with a salad, sprouted/GF tortilla, or on a collard leaf with sauerkraut, pickled onions, greens, tomatoes, and a drizzle of lemon tahini sauce. Store leftovers in the fridge for 3-4 days or freeze in an air-tight container for months.
Notes
• Use dried soaked chickpeas, not canned. If using canned, your falafels can get too wet and mushy.
• If you're measuring chickpeas after they've been soaked overnight and already expanded, you'd need 2 and 3/4 cups.
• If you modify the ingredients and the batter is not sticking together, add 1 tablespoon of chickpea flour or more as needed.