Carrot Falafels with Walnuts and Smoked Paprika
2 tablespoons ground flax seeds
[soaked in 2 tablespoons water for 10 minutes]
1 onion, minced or 3 green onions minced
½ cup walnuts
½ cup sunflower seeds
1 cup carrots, peeled and shredded
2 garlic bulbs, minced
1 teaspoon smoked paprika or regular paprika
Salt and pepper
1 cup lentils, cooked
½ cup brown rice, cooked
Pre-cooked brown rice and a can of lentils make this a very quick meal!
Always keep milled flaxseeds in the freezer to protect the delicate essential fats.
PREHEAT THE OVEN AT 375F ON BAKE.
Pulse the walnuts and the sunflower seeds in a food processor. In a large bowl, add all the ingredients, and mix well. This is your falafel batter.
Pulse the mixed falafel batter back in the food processor until the batter is just mixed and uniform in texture - do not make a purée. Place the processed batter in a large bowl and separate into 12 equal amounts, forming each portion into a ball.
Place each ball on a parchment paper, sprinkle with sesame seeds if desired. Cook for 25 minutes in the oven until crispy.
ON THE TABLE
Serve the carrot falafels with your choice of hummus, guacamole, salsa, or even tabbouleh! These are also great to top a salad, and to put in your kids' lunch boxes!