(vegan, glutenfree, paleo, no refined sugar, dairy-free)
These falafel are the perfect food to make in advance and to freeze so you can quickly put together a nutritious and filling meal whenever you are short of time. I love making a big batch on Sunday so I can add them to my packed lunch throughout the week. Apart from having so much flavour these falafel are high in protein, vitamins and fibre. The Sea Buckthorn Flaxseeds apart from acting as a natural binder they are also very rich in Omega 3 essential fatty acids which are extremely important for healthy and glowing skin.
Makes about 14-16 depending on the size.
Start by preheating the oven at 180 degrees Celsius.
Mix the Sea Buckthorn flaxseeds with water and leave them onto one side for 5-10 minutes until they become like a gloopy gel.
Grate the carrots and the onion using the smallest hole in the grater.
In a food processor add all the ingredients (included the flaxseeds gel) and pulse for few moments. You want to have a fairly smooth but still a bit chunky consistency. Don’t over process it otherwise you will end up having a vegetable puree which will not hold together.
Line a baking tray with parchment paper. With wet hands (this way the mixture will not stick to your palms) shape the dough into falafel size kind of balls. You can also make burger style patties out the mixture.
Place the falafels onto the baking sheet and bake in the oven for 20-25 minutes until the edges are slightly brown.
Remove them from the oven and let them cool down for about 5-10 minutes.
I personally prefer eating them the next day, I find they keep the shape much better if not eaten straight away but they will still be equally delicious!
Store them in air tight container in the fridge for up to 7 days or you can freeze them and place them in a hot oven for 5-10 minutes to defrost them before eating them.
♥ The post and recipe are by Elisa from @happyskinkitchen ♥