Makes about 10-15 felafel 

1 onion, diced 

3 cloves garlic minced 

1 can chickpeas, drained and rinsed 

1 carrot roughly chopped 

2 tsp cumin 

1 tsp turmeric 

1/4 cup tahini

1/2 cup fresh coriander and parsley mixed 

2 tsp chilli flakes 

Pepper to season 

Juice from 1 lemon 

1/4 cup chickpea flour (chickpea flour) 

Instructions

Sautee the onion and garlic until soft 

Pour the chickpeas, carrot, spices, tahini, coriander, parsley, lemon juice and chilli flakes into a food processor or blender and until soft 

Add the pepper and taste for seasoning 

Add the flour and stir by hand until they are firm enough to roll into balls (dust with more flour if needed) 

In a hot non-stick pan, and using a small amount of coconut oil cook the balls until crispy and golden on each side OR bake in a hot oven 180ºC for 15 minutes, flip and cook another 5 minutes