Healthy Baked Carrot Falafel Salad

 

 

Carrot Falafel
Falafel 3

Falafel 2

So I think everyone in my life is probably really sick of hearing me obsess over how much I love falafel but I can’t help it, OK? I mean, you love who you love. Its like The Bachelorette, really. Even though Luke was clearly the superior choice, Jojo still went with Jordan. Its annoying. Its wrong. But there is nothing we can do. The heart wants what the heart wants.
…umm, where was I, again?
Oh that’s right. Falafel. F****** falafel. Why is it so good? Don’t know. Don’t care. Making it again. And again. This time, with carrots!
Let’s do this.

Ingredients –
3 carrots
3 cloves garlic, smashed
2 cans of chickpeas, drained
1 tablespoon fresh parsley, chopped
1/2 teaspoon chili powder
2 teaspoons cumin
1 cucumber
4 cups of romaine lettuce of lettuce of your choice, torn or chopped
2 tomatoes (I prefer roma)
Large pinch of salt
Tahini, for serving
Additional parsley, for serving

  1. Preheat oven to 350.
  2. Grate the carrots, and add them to the food processor along with the rest of ingredients. (Most recipes say you can use a blender here, but I’ve done that, and its miserable. Pulse, scrape, pulse, scrape. Do yourself a favor and get a food processor, I recently bought this one for like $40. SO worth it.)
    3. Spray a baking sheet with non-stick cooking spray. Using a melon baller or tablespoon, drop rounded falafel balls onto the cookie sheet. Bake in preheated oven for about 30 minutes, turning half way to ensure even cooking.
  3. Chop up the cucumber, tomatoes and tear the lettuce while the falafel is baking. Assemble the salad. Top with baked falafel, tahini, and additional chopped parsley.

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