{"id":28938,"date":"2018-04-19T05:00:01","date_gmt":"2018-04-19T11:00:01","guid":{"rendered":"https:\/\/www.blissfulbasil.com\/?p=28938"},"modified":"2021-04-27T10:22:12","modified_gmt":"2021-04-27T16:22:12","slug":"vegan-sesame-crusted-carrot-falafel","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/vegan-sesame-crusted-carrot-falafel\/","title":{"rendered":"Vegan Sesame-Crusted Carrot Falafel"},"content":{"rendered":"

These vegan sesame-crusted carrot falafel are made with a base of finely grated carrots and almond meal. Flax eggs and tahini moisten and bind everything together while herbs, spices, and other flavorful additions (i.e., red onion, garlic, fresh lemon juice) create layers of flavor. I recommend serving these falafel with a drizzle of green tzatziki sauce (recipe below) and tucked into warm pita bread, but you can also serve them over a bed of fresh greens.<\/em><\/strong><\/p>\n

\"Vegan<\/p>\n

These falafel were inspired by a recipe<\/a> for herbed cauliflower almond patties I shared a couple summers ago, only carrots take the place of cauliflower, the herbs are remixed, and the patties get a generous coating of sesame seeds<\/p>\n

Along with the falafel recipe, I've included an herb-packed green tzatziki sauce, which is essential for proper drizzling and dipping.<\/p>\n

I love these particular falafel tucked into warm pita bread or served over a bed of peppery greens (e.g., arugula). They also make a wonderful addition to a power bowl.<\/p>\n

\"Vegan<\/p>\n

To make these patties, you'll start by finely grating several cups of carrots in a food processor...<\/p>\n

\"Vegan<\/p>\n

Then, you'll add almond meal, oat flour (see recipe for a grain-free version), cilantro, parsley, red onion, garlic, tahini, lemon juice, ground cumin, smoked paprika, ground coriander, sea salt, and black pepper.<\/p>\n

Process until all of the ingredients are thoroughly chopped and well combined.<\/p>\n

You'll need to stop several times to scrape down the sides and fold the ingredients inward toward the blade of the processor to encourage even chopping.<\/p>\n

\"Vegan<\/p>\n

The easiest way to form these patties is to use a cookie scoop. Simply scoop out about 1 \u00bd tablespoons of the dough, drop into a bowl of sesame seeds, and use a spoon to evenly coat.<\/p>\n

Then, transfer the falafel to a lined baking tray. Repeat until you've used up all the dough.<\/p>\n

This recipe makes a generous 28 (or so) falafel.<\/p>\n

Once you've formed and coated the patties, bake them for 26 to 30 minutes, or until they're well set and slightly golden on the bottom.<\/p>\n

\"Vegan<\/p>\n

\"Vegan<\/p>\n

While the falafel bake, you'll get to work on the green tzatziki sauce (if you're making it).<\/p>\n

Simply add shelled hemp seeds, filtered water, chives, cilantro, parsley, peeled cucumber, lemon juice, apple cider vinegar, garlic, and sea salt to a high-speed blender.<\/p>\n

Blend on high until super smooth and creamy. Then, stir in a bit of grated cucumber and refrigerate until ready to serve.<\/p>\n

\"Vegan<\/p>\n

Again, I love these falafel tucked into warm pita bread, but they're also lovely served over fresh greens or as part of a power bowl.<\/p>\n

I recommend generously drizzling each with the green tzatziki, sprinkling with hemp seeds, and serving alongside some pickled red onions, too.<\/p>\n

Other topping ideas: a dollop of hummus, a drizzle of tahini, or a spritz of fresh lemon juice.<\/p>\n

\"Vegan<\/p>\n

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\ud83d\udcd6 Recipe<\/h2>
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\"Vegan<\/div>\n\t
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<\/div>\n\t<\/g><\/svg><\/span> Print<\/a>\n\t<\/path><\/g><\/svg><\/span> Pin<\/a>\n\t\n<\/div>\n

Vegan Sesame-Crusted Carrot Falafel<\/h2>\n
<\/div>\n
These vegan sesame-crusted carrot falafel are made with a base of finely grated carrots and almond meal. Flax eggs and tahini moisten and bind everything together while herbs, spices, and other flavorful additions (i.e., red onion, garlic, fresh lemon juice) create layers of flavor. I recommend serving these falafel with a my hemp-based green tzatziki sauce and tucked into warm pita bread, but you can also serve them over a bed of fresh greens.<\/span><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Course <\/span>Bigger Bites<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>Gluten-Free, plant-based, Vegan<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>1 hour<\/span><\/span> hour<\/span><\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>28<\/span> falafel<\/span><\/span><\/div>\n\n
<\/g><\/svg><\/span> Author <\/span>Ashley<\/span><\/div>\n\n\n

Ingredients<\/h3>

Sesame-Crusted Carrot Falafel<\/h4>