Baked Carrot Falafel
Serves 4
30 mins prep
25 mins cook
55 mins total
Try this baked carrot falafel recipe if you're looking for a delicious vegan meal that's loaded with veggies and free from gluten and grains. It's crispy around the edges, soft inside, and packed with flavor.
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Preheat oven to 375 F (190 C) and grease the bottom and sides of 1 or 2 oven-safe dish(es) with half the avocado oil.
Use the small shredding blade of a food processor, a box shredder, or mandolin to shred the carrots. Change the blade to the S-blade if using a food processor, add the remaining ingredients, and pulse until you get a fine crumble.
Scoop out 2 tablespoons of the batter, form into a patty and place on the greased baking dish. Repeat until all the batter is used up.
Bake in the oven for 25-30 minutes until golden on top and around the edges. Flip them half-way through if needed (I noticed that when using convection oven there was no need to flip).
Serve with a salad, sprouted/GF tortilla, or on a collard leaf with sauerkraut, pickled onions, greens, tomatoes, and a drizzle of lemon tahini sauce. Store leftovers in the fridge for 3-4 days or freeze in an air-tight container for months.
