
Spicy High Protein Carrot Falafels

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.
Ingredients
- 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
Instructions
- 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!

