Carrot falafel recipe baked version
Carrot falafel recipe. healthy baked carrot falael recipe with carrots and white chickpeas
Servings: 15
Calories: 234kcal
Ingredients
- 3/4 cup white chickpeas cooked until soft
- 2 tablespoons gram flour
- 2 teaspoons white sesame seeds
- 1 teaspoon cumin seeds
- 2 green chilies
- 1/2 teaspoon minced ginger
- 1/2 teaspoon minced garlic
- 1 onion cubed
- 1 carrot peeled and roughly chopped
- 2 teaspoons lemon juice
- Salt
- Oil
- 1/4 cup mint leaves
- 1/4 cup cilantro leaves
Instructions
- Soak, drain and pressure cook white chickpeas until soft and well cooked. Bake oven at 180C.
- To the food processor add all the ingredients except gram flour and oil. Process until everything is well incorporated.
- Add gram flour and salt. Mix well.
- Apply little oil in your hands and shape the mixture into 12-15 small falafels or patties.
- Arrange in a well greased baking sheet. Brush with some oil on top of each patty.
- Bake in the oven for 20-25 minutes until the top turns crispy and golden. Flip the falafels once after baking for 10 minutes. Serve carrot falafels hot or warm.
Notes
1. You can shallow or deep fry the patties instead of baking.
2. You can add beetroot instead of carrot
3. You can leave out vegetables and make plain falafel too
2. You can add beetroot instead of carrot
3. You can leave out vegetables and make plain falafel too
Nutrition
Calories: 234kcal