Carrot and Kale Falafel
Delicious baked falafels that are quick and easy to make. An ideal sandwich or wrap filler or addition to salad.
You can fry them if you want, and this will make them more crispy, but they are delicious baked. Lower in fat that your average falafel and less of a faff to make.
Free from: nuts, soya, yeast
Gluten, wheat free: use gram flour instead of wheat flour (make sure falafels made using gram flour are completely cooked through as uncooked gram flour can be bitter)
This is a vegan recipe
Quick and easy to make!
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp tumeric
- 1/2 tsp garlic granules
- black pepper
- 1/2 tsp salt
- 2 tbsp whole wheat flour
- 1 desert spoonful lemon juice
- 1 desert spoonful tahini paste
- 1 handful coriander leaves
- 1 handful kale
- 2 carrots (finely grated)
- 1 tin chickpeas (drained)
- sesame seeds (optional)
Preheat the oven to 200 C (for fan oven).
Put all the ingredients except the sesame seeds into a food processor and blitz until it forms a rough mixture. It is quite dry so you may have to scrape down the sides of the processor.
Dollop falafel mixture onto a lined baking tray. I use silicone or teflon liners because they prevent sticking more than greasproof paper does. You should get about 9 dollops from the mixture. Shake some sesame seeds onto each dollop and bake for about 30 minutes, or until the tops are starting to go golden and crispy.
Transfer falafels to a wire rack. Eat warm or cold. Falafels can be stored for a couple of days in an airtight container in the fridge.