Paleo Carrot & Sesame Falafel


Step 1Preheat the oven to 400 F (200 C, fan assisted). Place the garlic on a baking tray and drizzle with 1 teaspoon of olive oil. Bake for 12 minutes until soft. When cooked remove from the oven, allow to cool and remove the skin.

Step 2Meanwhile, peel and remove the tops from the carrots. Chop into 2cm chunks. Place in a steamer over a pan of boiling water and steam for 18 minutes until soft. Option to simmer on a low heat in a pan of boiling water if you don’t have a steamer for about 12 - 15 minutes. Once cooked, remove the carrots from the steamer/ drain from the pan of water and allow to cool slightly.
Place the carrots, peeled garlic, cumin, ground coriander, 3 tablespoons of olive oil, lemon juice, coconut flour, tahini, 1/2 of the finely chopped coriander, salt and pepper in a food processor like a Magimix or Vitamix and blitz.

Step 3You might need to scrape the sides with a spatula and blitz again until almost smooth. Fold in the remaining chopped coriander. Using your hands, roll into falafel shaped balls, about 2 cm in diameter. Coat in sesame seeds and place on a baking tray lined with grease proof paper.

Step 4Brush with a little olive oil and bake in the oven for 10 minutes. Turn and cook for a further 10 minutes until golden. Enjoy!