Preheat oven to 180°C.
Line a baking tray with baking paper.
Strain grated carrot and zucchini to remove excess liquid.
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.
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.
Bake for 20-25 minutes or until golden brown.
Remove from oven and leave to cool for 5 minutes before serving. Serve 1 as a snack, or 2-3 with a meal.
Serving Size 43
Servings 40
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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