A lighter version of the classic Middle Eastern Falafels! These carrot and lemon baked falafels are simple to make, they are crisp and packed with flavor, and together with a tasty salad with the lemon and tahini dressing make this meal a super delicious and healthy option!
Send some love to cocooncooks.com where we found this recipe!
Pre-heat the oven to 375ºF / 200ºC and line a baking tray with parchment paper.
Start by chopping the parsley in the food processor.
Next, add the cashews and process until they become a fine meal and are combined with the parsley.
Add the onion, garlic, lemon zest, flour, cumin, salt and pepper and process until evenly combined.
Next, add the grated carrot and process.
At last, add the chickpeas and tahini and process once more, until it becomes a thick, even paste.
With the help of a measuring tablespoon or an ice cream scoop, scoop out a portion of the paste and roll into a ball slightly smaller than a golf ball.
Flatten the falafel with your fingers and place it on the lined baking tray.
Repeat for all of the falafels.
Place them in the oven for 15-20 minutes, flipping them gently partway through.
Chop the parsley sprigs in your food processor/blender.
Add the tahini and lemon juice and blend.
With the motor running, slowly add the water.
Once everything is combined, season with sea salt to taste.
By VeggieSouls
