Baked Carrot Falafel with Green Tahini recipes

Ingredients

• 2 cloves garlic
• ½ pound (8 ounces, about 2) carrots, roughly chopped
• 2 cups cooked chickpeas or 1 (15 ounce) can chickpeas, drained and rinsed
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 tablespoon ground cumin
• ½ teaspoon sea salt
• ground black pepper
• ⅓ cup chickpea flour
• 1 tablespoon avocado oil or olive oil
• ⅓ cup water
• ½ bunch fresh parsley or cilantro, stems included (about 2 heaping cups)
• ¼ cup tahini
• 2 tablespoons flaxseed oil or extra-virgin olive oil
• 2 tablespoon lemon juice
• 1 tablespoon nutritional yeast
• 1 tablespoon tamari

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