Curried Carrot Baked Falafel
Author: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!
Ingredients
- 3 cups (300 grams) grated carrots
- 1 medium onion , grated
- 3 cloves garlic , minced
- 1 cup (100 grams) chickpea flour
- 1 big handful (½ cup) carrot tops, fresh cilantro, or parsley , chopped finely
- 5 teaspoons curry powder
- 1 tablespoon ground flaxseed
- 1 teaspoon baking powder
- ¾ teaspoon sea salt
- ¼ teaspoon ground black pepper
- About ¼ cup (60 ml) water
Optional for extra punchy flavor
- ¼ teaspoon ground coriander
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cumin
- ¼ to ½ teaspoon red chili pepper flakes
INSTRUCTIONS
- Tip - If you have a food processor use the grating attachment to grate the onion and carrot quickly and easily.
- In a large bowl add the grated onion, carrot, and garlic and mix to combine.
- Add everything else except the water. Stir together thoroughly.
- 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 a cookie or ice cream scoop to measure the batter will help keep them all 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
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.
NUTRITION
Serving: 1ball | Calories: 33kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Sodium: 104mg | Potassium: 143mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2709IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
