These Sundried Tomato Chickpea Falafel are big on flavour.
Ingredients
½cuppacked sundried tomatoessoaked in water for 20 minutes
2cupschickpeascooked or canned
¼cupchopped carrot~1 small carrot
1cupchopped zucchini~1 zucchini
4clovesgarlicminced
2tablespoonslemon juice
2tablespoonsground flaxseed
1teaspoonground cumin
½teaspoonground coriander
½teaspoonturmeric
¾teaspoonsea or Himalayan salt
Instructions
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Drain and roughly chop the sundried tomatoes.
Add the sundried tomatoes, chickpeas, carrot and zucchini to a food processor and process 5-7 times.
Add the remaining ingredients and process on low for 20-40 seconds until combined. Scrape down the sides of the processor and pulse again.
Transfer the mix to a bowl. Remove 1 heaping tablespoon of the falafel mix and roll into a ball and place on the baking sheet. Repeat with remaining falafel mix. The mix will be soft but will firm up once baked.
Bake for 40 minutes then remove from the oven and gently flip (to prevent the falafel from falling apart) using a silicon spatula and bake for another 10 minutes. Remove from the oven and enjoy!
Notes
Serve with tahini sauce, on top of a salad or in a pita!
I like to freeze these falafel once cooled and take them out as needed to thaw.