- 1 cup of chopped carrots (about 2 medium carrots)
- 1/2 cup of sliced green onions (about 2 onion stalks)
- 1/2 cup of chopped fresh parsley
- 4 tablespoons of lemon juice
- 1 teaspoon of cumin
- 1/4 cup of chopped fresh cilantro
- 2 tablespoons of toasted sesame seeds
- 1/2 teaspoon of sea salt
- 1 clove of garlic, peeled and chopped
- 2 eggs
- 1 cup of blanched almond flour (or other ground nut or seed, such as toasted cashews, pumpkin or sunflower seeds; or mix nuts and seeds together)
- 3-4 tablespoons of high heat oil
Place all the ingredients, except for the eggs, almond flour and oil, into a food processor and blend. You can leave slightly larger pieces in if you like. Add the eggs and almond flour, and blend a bit more.
Shape the batter into small patties or balls of falafel and the place them in the refrigerator for about an hour, or leave them in overnight and cook them the next day.
When ready to cook the falafel, heat a wok or frying pan to medium heat with the oil in it and add a few falafels at a time. Brown them on each side and then place on a paper towel to absorb the excess oil. Serve with the salad and tahini sauce, or store in the fridge for a few days.
For more information on preparing this falafel recipe, including step-by-step photographs, check out the original post on the blog Comfy Belly.