INGREDIENTS
1 tbsp
extra light olive oil
1
medium carrot, grated
1
medium onion
4 cloves
garlic
1/4 tsp
Himalayan/sea salt
1/4 cup
fresh parsley
1 can
chickpeas
2 tbsp
pure breadcrumbs
2 tbsp
golden flaxseed meal
1 tbsp
tahini
1 tsp
smoked paprika
1 tsp
lemon juice
1 tsp
cumin
1 tsp
garlic powder
1 tsp
onion powder
1/2 tsp
crushed fennel seeds
1/4 tsp
Himalayan/sea salt
1
few sprinkles ground black pepper
1 tbsp
extra light olive oil (per 4-5 felafels)