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