Spicy High Protein Carrot Falafels
Falafel are delicious balls made of chickpea and herb goodness. Why not spice them up a little bit as well? Naturally vegan and vegetarian, falafels are a great addition to wraps, pitas, salads and sandwiches.
- 2 carrots
- 1/2 medium onion
- 1 can (540 ml) chickpeas drained and rinced
- 1 cup textured vegetable protein (tvp)
- 1 cup coriander or parsley
- 1/4 cup tahini
- 3 tbsp whole wheat flour
- 2 tbsp Valentina sauce
- 1 tbsp olive oil
- 1 tbsp garlic powder
- 1 tsp salt more to taste
Preheat the oven to 425°F and slightly oil a baking sheet.
Place the carrots and the oinion in a food processor and pulse on high speed until finely chopped.
Add the remaining ingredients and pulse again until finely chopped as well.
Place the dough in the fridge and let it cool down for 1-1.5 hours.
Form 24 balls of the size of a golf ball using your hands and place them on the baking sheet. Press them down slightly with your fingers to make them easier to flip.
Bake for 20 minutes, flipping half way through.
Turn off the oven and leave them inside for 5 extra minutes if you would like to obtain a crunchier texture. Enjoy!