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Carrot and lentil falafel

Ingredients

Carrots 180 gr. raw
red lentils 160 gr. cooked
Fresh ginger ½ teaspoon
turmeric ½ teaspoon
White beans 80 gr. cooked
Flax seeds 2 tablespoons
white sesame seeds 2 tablespoons
Carrot leaves 50 gr.
Evo oil 70 ml.
Vegan parmesan cheese 2 tablespoons
garlic clove ½ clove
pine nuts 1 tablespoon
Lemon juice 1/4 teaspoon
Baby spinach 50 gr.
Unsweetened soy milk 25 gr.
garlic clove 1 clove
Sunflower seed oil 60 gr.
Lemon juice 1 teaspoon
Salt to taste
Pepper to taste

Cooking time:

22 min.

Number of person:

Difficulty:

Low

Course:

Diet:

Time:

Cooking method:

Type of product:

Appliances used:

Falafel

Step 1

Peel the carrots and cut them into pieces of about 3cm. Wrap them in baking paper and cook them in the oven in the microwave mode on full power for 5 minutes. You should get 90gr. of cooked carrots.

Step 2

Let them cool completely before blending them together with the cooked lentils, grated ginger, salt and cooked cannellini beans.

Step 3 and 4

Form into 20cm balls, slightly flattened. Gently toss them in the seed mixture and place them, slightly spaced, on top of a baking tray lined with parchment paper. Bake them in a 190° ventilated oven for 17 minutes.

Allow them to cool before moving them from the baking sheet.
Serve the falafel with the vegan aioli and a few teaspoons of carrot leaf pesto.

Vegan aioli

Cut off the top of the garlic head. Cover it with aluminum foil and place it on a rack and place it in the centre of your oven. Set fan-assisted mode at 200° for 30/40 minutes or until completely softened. Scoop out the pulp from a baked garlic clove and place it in a high-sided container with the soy milk.