Carrot falafel recipe with step by step photos. Sharing a very healthy no oil snack recipe with you all today. Falafel with a twist, carrot falafel recipe it is!

I have shared falafel recipe sometime back and last week I added carrots and baked the falafel instead of frying it. It was such a hit at home. I made just 12 falafels and they were gone in no time. Tasty, no oil, healthy and filling, what more would we need in a snack for toddlers and kids.

To make carrot falafel recipe, I have used cooked chickpeas. IF deep frying you can even use the soaked chickpeas as such. I used delhi carrots here. White sesame seeds, mint leaves, cilantro leaves, cumin seeds make these falafels so flavorful. If you are looking for heathy vegan and gluten free snacks you should try baked carrot falafel now 🙂 These are so delicate and crumbly so be careful while placing and removing from oven.

Serve carrot falafel as sandwich in pita bread or as snack with hummus or sauce.

Here is how to make carrot falafel recipe with step by step photos. Also check falafel sandwich, hummus recipe

Step by step carrot falafel recipe

1. Soak, drain and pressure cook white chickpeas until soft and well cooked. Bake oven at 180C.

2. To the food processor add all the ingredients except gram flour and oil. Process until everything is well incorporated.

3. Add gram flour and salt. Mix well.

4. Apply little oil in your hands and shape the mixture into 12-15 small falafels or patties.

5. Arrange in a well greased baking sheet. Brush with some oil on top of each patty.

6. Bake in the oven for 20-25 minutes until the top turns crispy and golden. Flip the falafels once after baking for 10 minutes. Serve carrot falafels hot or warm.

Carrot falafels recipe card below:

Carrot falafel recipe baked version Harini Carrot falafel recipe. healthy baked carrot falael recipe with carrots and white chickpeas 5 from 3 votes Print Recipe Pin Recipe Prep Time 20 mins Cook Time 20 mins Total Time 40 mins Course Snack Cuisine world Servings 15 Calories 234 kcal Ingredients 1x 2x 3x 3/4 cup white chickpeas cooked until soft

2 tablespoons gram flour

2 teaspoons white sesame seeds

1 teaspoon cumin seeds

2 green chilies

1/2 teaspoon minced ginger

1/2 teaspoon minced garlic

1 onion cubed

1 carrot peeled and roughly chopped

2 teaspoons lemon juice

Salt

Oil

1/4 cup mint leaves

1/4 cup cilantro leaves Instructions Soak, drain and pressure cook white chickpeas until soft and well cooked. Bake oven at 180C.

To the food processor add all the ingredients except gram flour and oil. Process until everything is well incorporated.

Add gram flour and salt. Mix well.

Apply little oil in your hands and shape the mixture into 12-15 small falafels or patties.

Arrange in a well greased baking sheet. Brush with some oil on top of each patty.

Bake in the oven for 20-25 minutes until the top turns crispy and golden. Flip the falafels once after baking for 10 minutes. Serve carrot falafels hot or warm. Notes 1. You can shallow or deep fry the patties instead of baking.

2. You can add beetroot instead of carrot

3. You can leave out vegetables and make plain falafel too Nutrition Calories: 234 kcal Tried this recipe? Mention cookclickndevou or tag cookclickndevour