This brilliant recipe is packed with chickpeas, carrots and turmeric. Perfect for a simple supper or lazy lunch.
100g raw carrot
1/2 tsp organic turmeric powder
1 tsp cumin
1 tbsp fresh parsley, finely chopped
2 tbsp raw hemp protein
2 tbsp linwoods milled flax seed
1/4 tsp himalayan salt ground finely
2tbsp coconut oil melted
how to make it…
Drain your chickpeas and rinse with some cold water to get rid of excess starch. Add to your food processor along with your carrots, and blend together until well combined but not overly smooth. Add the remaining dry ingredients (everything minus the coconut oil) and blend again until well combined.
Roll the mixture into 12 balls and leave to set in the fridge for an hour. Pre-heat the oven to 180C / 350F / Gas Mark 5. Transfer your falafel onto a baking tray and lightly brush with the melted coconut oil. Cook for 10 – 12 minutes, turning once to ensure an even bake. Leave to cool slightly and ENJOY!
Recipe created by Personal Trainer Nicola Rowe: www.inspiredbynic.com
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