Food processor

Split black chickpeas

1 Cup Split black chickpeas

Preparation: Soak overnight

Carrots

1.5 Cups Carrots

Preparation: Chopped

Onion

1/2 Cup Onion

Preparation: Roughly chopped

Cumin (whole)

1/2 Tea Spoon Cumin (whole)

Mustard seeds

3/4 Tea Spoon Mustard seeds

Flax seeds

2 Tea Spoons Flax seeds

Instructions

Pulse until the mixture is chopped small, but before it is smooth. Scrap down the sides of the bowl as needed. Process till the mixture is somewhere between the texture of couscous and a paste.

Salt

1.5 Tea Spoons Salt

Black Pepper (ground)

1/4 Tea Spoon Black Pepper (ground)

Coriander

3/4 Tea Spoon Coriander

Basil

1 Tea Spoon Basil

Chili flakes

1/2 Tea Spoon Chili flakes

Preparation: You can substitute with fresh chilies, or anything else spicy. This is an optional ingredient so feel free to skip it if you’re not into spicy food.

Instructions

Pulse few more times so you can mix well the spices.

Instructions

1. Transfer to a bowl the falafel mix, cover and refrigerate for 20 minutes (you can leave it in the fridge for much longer if that works better for you). 2. Preheat the oven to 400°F/200°C

Oven at 390°F/200°C

Instructions

Form falafel patties with wet hands. If the patties break a little as you press them, just pat them back into shape. Place it on a lined baking sheet.

Instructions

Bake at 400°F/200°C for 20–25 minutes, or until golden-brown. SAUCE: Something creamy like tzatziki, hummus, or tahini sauce. Tahini sauce - https://www.inspiredtaste.net/27791/tahini-sauce-recipe/