Raw Carrot Falafel

• Vegan
• Gluten free

• Produce

  • 1 1/2 cups Carrots
  • 2 Cloves Garlic

• Condiments

  • 1 Tahini

• Baking & Spices

  • 1 cup Chickpea flour
  • 1 tsp Chili powder
  • 1 tsp Paprika
  • 1 tsp Pepper
  • 1 tsp Salt
  • 1 Sesame seeds
  • 1/2 tsp Turmeric

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on wellandfull.com

Description

Ingredients

• 1½ Cups Grated Carrots (About 2 cups whole carrots)
• 1 Cup Chickpea Flour
• 2 Cloves Garlic
• 1 Tsp Pepper
• 1 Tsp Salt
• 1 Tsp Paprika
• 1 Tsp Chili Powder
• ½ Tsp Cumin
• ½ Tsp Turmeric
• Sesame Seeds for Coating (optional)
• Tahini for serving (recommended)

Directions

• Measure out two heaping cups chopped carrots. In a food processor, process carrots until a fine meal is formed.
• Add in garlic and spices, and pulse in food processor until everything is evenly mixed.
• In a bowl, combine carrot meal and chickpea flour, and mix until evenly combined.
• Either by hand or using an ice cream scoop, form little balls from the falafel mix. Flatten into little disks with the palm of your hand. If desired, coat falafel in a layer of white sesame seeds. This adds a nice crunch!
• On a baking sheet lined with parchment paper, dehydrate the falafel at your ovens lowest temperature for two hours, or until desired texture is reached.
• Serve falafel on a bed of greens or in pitas, with tahini.
• Enjoy!