20/01/2021 
CategoryBaking, Everyday, Harmony Day, Hot Meals, Snacks, Snacks, Vegetarian
Yields40 ServingsQuarter (10 Servings)Half (20 Servings)Default (40 Servings)Double (80 Servings)Triple (120 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
5 medium carrots, grated
5 small grated zucchinis
5 420g tin chickpeas, well rinsed and drained
1.25 cups parsley, chopped
1 tbsp oregano
1 medium red onion, chopped
1 tbsp ground cumin
1.25 cups wholemeal self-raising flour
Method
1
Preheat oven to 180°C.
2
Line a baking tray with baking paper.
3
Strain grated carrot and zucchini to remove excess liquid.
4
In a food processor, combine the carrot, zucchini, chickpeas, parsley, oregano and onion until smooth.
Transfer the mixture into a bowl. Add remaining ingredients and mix until well combined.
5
Measure out a heaped tablespoon and shape your falafel into 40 even-sized balls.
Place falafel onto a prepared baking sheet and flatten slightly with a fork.
6
Bake for 20-25 minutes or until golden brown.
7
Remove from oven and leave to cool for 5 minutes before serving. Serve 1 as a snack, or 2-3 with a meal.
Variations
- Substitute the chickpeas with other beans or legumes.
- This recipe can be used in meals such as falafel burgers, on a wholegrain wrap, in a pita sandwich or in salads
Tips
- To save time – after draining the carrots and zucchinis, you could use the food processor to chop the onions, carrots and zucchinis before adding in the chickpeas, parsley and oregano.
- Use a small ice-cream scoop to ensure your falafels are the same size each time
Nutrition Facts
Serving Size 43
Servings 40
Amount Per Serving
Calories 42
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.1g1%
Sodium 87mg4%
Total Carbohydrate 6.2g3%
Dietary Fiber 1.7g7%
Sugars 0.9****g
Protein 2.1g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
5 medium carrots, grated
5 small grated zucchinis
5 420g tin chickpeas, well rinsed and drained
1.25 cups parsley, chopped
1 tbsp oregano
1 medium red onion, chopped
1 tbsp ground cumin
1.25 cups wholemeal self-raising flour
Directions
1
Preheat oven to 180°C.
2
Line a baking tray with baking paper.
3
Strain grated carrot and zucchini to remove excess liquid.
4
In a food processor, combine the carrot, zucchini, chickpeas, parsley, oregano and onion until smooth.
Transfer the mixture into a bowl. Add remaining ingredients and mix until well combined.
5
Measure out a heaped tablespoon and shape your falafel into 40 even-sized balls.
Place falafel onto a prepared baking sheet and flatten slightly with a fork.
6
Bake for 20-25 minutes or until golden brown.
7
Remove from oven and leave to cool for 5 minutes before serving. Serve 1 as a snack, or 2-3 with a meal.
