Carrot Falafel


For so long I was super intimidated to make falafel. It just seemed so complicated! But those little balls of chickpea goodness are too delicious (+filled with fiber, complex carbs, protein...) not to include in my diet. Yet when you go out for these, they are typically fried and loaded with plain white flour (gross!). So I was left with just one choice, make them at home or never eat them again! What to do?! Easy, suck it up and make some. I've since made many many batches and varieties of baked falafel. It can be a little time consuming and something I typically reserve for weekends, but today (Wednesday) I was really craving some and set out to create a simplified version by using hummus instead of going at it from scratch. It was a super success so I'm sharing it with you!



+ 1 tub (10oz) Carrot Hummus - I used THIS one
+ 1/2 cup gluten free flour of choice (try coconut or buckwheat!) 
+ 1/2 Orange Bell Pepper, finely diced
+ 1/4 cup Chives, sliced
+ 1/4 cup Raw Sunflower Seeds
+ salt/pepper to taste

How To:

Put all ingredients into a mixing bowl. Use a spatula to really work the ingredients together until all the flour is incorporated. Season with salt + pepper if desired. Use a small cookie scoop to scoop uniform balls of the mix onto a parchment lined baking tray. You can place them super close together! Bake at 350 degrees for 25 (ish) minutes. Let cool slightly and devour with some cool cucumber yogurt sauce, in a pita, or with a big salad!