Ingredients
- 400 g carrots
- 1 jar of chick peas
- 40 g teff flakes
- 20 g mint
- 20 g coriander
- 1 shallot
- 1 cup of Greek yoghurt
- 1 egg
- cumin, ground
- salt (to taste)
- olive oil or sunflower oil
- a dash of lemon juice
- a pinch of sugar
- 1 clove of garlic
Instructions
1. Preheat the oven at 200°C. Peel and finely grate the carrots.
2. Drain the chickpeas through a sieve and rinse well. Peel and coarsely chop the shallot. Wash and coarsely chop the mint and coriander.
3. Put the chick peas, chopped shallot, mint and coriander in a chopper and mix to a smooth mixture. Put the chickpea mixture in a bowl and mix with the carrot, teff flakes and egg. Season with 1 - 2 tsp. cumin and a good pinch of salt. Form small balls from the carrot-chickpea mixture and brush them with a little oil.
4. Put the falafel balls on a baking tray covered with baking paper and bake in a hot oven for 20 - 30 minutes until they are golden brown and crispy. Then let the falafel cool down completely.
5. in the meantime, put the yoghurt in a bowl and season to taste with a dash of lemon juice, a pressed clove of garlic, a pinch of sugar, a pinch of salt and a little freshly ground pepper.
