Curried Carrot Baked Falafel - A healthy twist on traditional falafel. Serve them as part of a hearty plant-based meal, eat them as snacks, or pop them in packed lunches!
Preheat oven to 400°F (200°C) and line a baking tray with parchment paper or a silicone baking mat.
Grate the onion and the carrot. I use the grater attachment with my food processor. It makes the job so quick and easy!
To a large bowl add the onion, carrot, and minced garlic. Mix well.
Add everything else except the water and stir together really well making sure all the spices are distributed well. Then add the water gradually, stirring as you go. You might not need it all. You need it to become a very thick, stodgy, batter that is sticky but that can be squeezed together into balls with your hands. As soon as it reaches that stage stop adding the water.
Roll into tight walnut-sized balls (using an ice cream scoop to measure the batter will help keep them all exactly the same size). Place each ball on the prepared baking tray and bake for 25-30 minutes until firm to the touch and just starting to turn golden.
NOTES
Except for the curry powder, the spices here are customizable. The blend listed in the recipe is how I like my falafel, using what I regularly have in my pantry but if you don’t have one of the spices or if there is one you don’t care for, omit it. You can use something else instead or not. They are good with just the curry powder and none of the other spices if that is all you have. Store your carrot falafel in an airtight container in the fridge for a week or the freezer for up to 3 months.To reheat place on a baking tray and bake at 300°F (150°C) for 10 to 15 minutes, or air fry at 300°F (150°C) for 6 to 7 minutes.