Chickpea and Carrot Falafels

 Protein-packed falafel patties with a few, natural ingredients 

INGREDIENTS

• 8.8 oz (250g) of Chickpeas (canned or cooked)
• 1 medium red or white onion
• 1 large carrot
• 2 tbsp juice of lemon
• 1 tbsp of soy sauce
• ½ tsp sugar
• ⅓ tsp nutmeg
• 3 cloves of garlic
• 1 tbsp whole wheat flour
• Black pepper to taste

HOW TO MAKE IT

1. Blend chickpeas with hand blender or top loading blender until smooth paste forms
2. Mince onion until it is finely chopped
3. Grate carrot on vegetable shredder
4. Combine chickpea paste, finely chopped onion and shredded carrots
5. Add lemon juice, soy sauce, sugar, nutmeg, black pepper into bowl
6. Press garlic through garlic press, or finely mince and add to bowl
7. Add flour to the bowl; mix everything until well combined
8. Scoop out a heaping spoon of mixture; work with hands to shape a ball and then press into a patty shape
9. Coat your patties in extra flour to keep from sticking
10. Heat skillet with little oil; fry the patties over low heat until golden from both sides
11. Serve warm on their own, or with a salad