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: gluten, nuts, soya, wheat, yeast
Oil free: use unsweetened plant milk instead of oil
This is a vegan recipe
Quick and easy to make!
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp tumeric
- 1/2 tsp salt
- black pepper
- 1/2 tsp garlic granules
- 2 tbsp gram flour
- 1 tbsp lemon juice
- 1 tbsp tahini paste
- 2 tbsp rapeseed oil or unsweetened plant milk
- 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 for the chickpeas and sesame seeds into a food processor and blitz until it forms a smooth paste. Add half the chickpeas and continue to blitz for a minute or so, then add the rest of the chickpeas and pulse to break them up.
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.