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Carrot & Chickpea Falafel

These vegan friendly bites are as simple to make as they are delicious to eat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Main Course, Party Food
Cuisine Mediterranean, Moroccan
Servings 15 falafel balls
Calories 35 kcal

Ingredients
  

  • 1 tin Chickpeas
  • 2 Carrots
  • 1 clove Garlic
  • 2 tsp Ground Coriander
  • 2 tsp Ground Cumin
  • 1 tsp Peanut Butter
  • 2 tbsp Rice Flour (Any flour works really)
  • 1 tbsp Lemon Juice
  • 2-3 tbsp Water

Instructions
 

  • Prep Time
    Preheat the oven to 180°C Fan 200°C Conventional.
    Drain the Chickpeas, Peel and roughly chop the Carrots and Garlic.
    Place the drained Chickpeas, chopped Carrots and Garlic into a food processor or mini chopper. Blitz until chickpeas and carrots are about the same size, 1-2 mins max.
    Then add the Coriander, Cumin, Peanut Butter, Flour and Lemon Juice and blitz until combined well. Now add the water 1 tbsp at a time until you have a consistancy you are happy with.
    It can be as smooth as you want some prefer a bit of a coarser textture - you do you
  • Ready to Roll
    Using a table spoon scoop out the mixture and roll into balls. Place these on a baking tray, I line with reusable parchment.
  • Baking Time
    Bake for 20 minutes turning half way through. Then enjoy however you wish.

Notes

Leftovers Tip

Leftover falafel can be frozen if you wish. You can also break them up and use them as a salad topper think crouton crumbles. or they make a delicious topping for vegetable casseroles. Alternatively a falafel sandwich or pita the next day is always a winner.
Keyword Baked, Bites, Carrot, Cheap, Chickpeas, Cost Effective, Easy, Easy Entertaining, Falafel, Family, Fast, Fast Food, Low Fat, No Oil, Oil-less, Quick, Quick Meals, Simple, Vegan, Veganuary, Vegetables, Vegetarian