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Carrot & Chickpea Falafels



  • (Serves 5)
  • 1 x 400g tin chickpeas (drained and rinsed)
  • 2 large carrots chopped
  • 1/2 cup pepitas (great for texture and crunch)
  • 2 cloves garlic minced or 2 tsp crushed jarred garlic
  • 2 Tbsp ground flaxseed
  • 1/2 onion diced
  • 1/2 tsp salt (I used Herbamere herb & salt mix)
  • 1 tsp cumin
  • black pepper
  • 2 Tbsp sesame seeds


  1. Blend all ingredients in a food processor to desired consistency.
  2. Use a 1/2 cup measure to scoop out the mix, roll into balls, and squash with the palm of your hand. Roll in sesame seeds if desired.
  3. Place on a baking paper lined baking tray
  4. Bake in the oven at 180C/350F for 30 minutes
  5. Enjoy!
  6. Wrap individually in freezer bags and store any leftovers for later use




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