| 14 | 20 | 76 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 24 |
| 1 cup | Almond flour/meal, Bob's Red Mill |
| 2 medium | Carrots (peeled, finely diced) |
| 1/4 tsp | Cayenne pepper |
| 1 can (15oz) | Chickpeas, canned, drained (mashed) |
| 1/4 tsp | Cinnamon |
| 1 tsp | Cumin |
| 1 tsp | Garlic powder |
| 2 whole lemon(s) | Lemon juice |
| 1/2 tsp | Lemon peel (zest) |
| 1 bunch | Parsley, Italian, fresh (chopped) |
| 3 tbsp | Soy sauce |
| 1/3 cup | Tahini (plus 2 tbsp) |
| 1 large | Yellow onion (finely diced) |
| 1 tbsp | Sumac, ground (optional) |
1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. Place all ingredients in a bowl, preparing as directions state, and stir to combine. Form into small patties 2 inches wide.
3. Heat a little oil in frying pan and working in batches, cook patties in skillet over medium heat, 2 minutes each side, until browned and crispy. Transfer to prepared baking sheet. Cook 5 minutes in oven to cook through.
4. Make your own falafel, or pair with pita bread, a bowl of couscous, or salad.
Serve and enjoy!
Nutritional Highlights
Chickpeas
are an excellent source of plant-based protein and are high in fiber, they provide the ability to improve digestion and stabilize high blood pressure
| Meat Alternative | 0.4 |
| Vegetables | 0.4 |
