These wee falafel bites tick all the boxes and are ideal for a quick and healthy lunch. They are super easy, don’t involve any faffing around with hot oil and a frying pan and are packed full of flavour and nutrition.
The base is chickpeas which provide, fibre, protein and B vitamins, a good dose of vitamins and antioxidants from the carrot, calcium and magnesium from the tahini, bags of flavour from paprika & cumin and disease fighting super power from the garlic & turmeric so these definitely cover all the bases! They are pretty much fat free and also gluten free.
These would also be perfect for kids, maybe just with less of the spices. You can make them any size you like, the recipe makes 12 small falafel.
They are delicious served warm in a wrap with hummus and salad or with spiced couscous and spicy relish or just on their own as a snack! So here is the very simple recipe!
1 tin chickpeas, rinsed & well drained
1 medium carrot, grated
1 small red onion, grated or finely chopped
1 tablespoon tahini
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 clove of garlic, crushed or ¼ teaspoon garlic powder
1 teaspoon sea salt
Freshly ground black pepper
Sesame seeds (optional)
Quite simply put the drained chickpeas, grated carrot, red onion and the spices and sea salt in a bowl and roughly blend with a hand blender or just use a potato masher.
Add the tahini and mix together.
If the mixture is too wet, you can add more chickpeas, more grated carrot or a tablespoon of polenta. You want the mixture to hold together.
Lightly grease a baking tray, wet your hands, take spoonfuls of the mixture and shape into balls. Put them on the tray. Flatten them slightly. Makes about 12 small falafel. You can roll them in sesame seeds before you bake them, for a wee bit of added texture if you like!
Bake in the oven at 180C for around 20 to 25 minutes, turning halfway through cooking, until they are nicely browned.