📖 Instructions

1. 1. First things first: Prep your carrots and ginger! Peel and finely grate one medium carrot and 1-inch piece of fresh ginger. Set aside. (Psst… if you're using pre-grated ginger from a jar, just use a tablespoon.)
2. 2. Next up: Chickpea action! If using dried chickpeas, soak them overnight. If using canned, rinse and drain them well. This step is super important—no one likes soggy falafel!
3. 3. Mash those chickpeas: Use a food processor or a good old-fashioned fork or potato masher to mash the chickpeas until mostly smooth, but still with some texture. We want some nice little chickpea chunks, don’t we?
4. 4. Flavor bomb time: Add the grated carrot and ginger, 1/2 cup of chickpea flour, 1/4 cup chopped cilantro (or parsley if that’s your jam!), 1 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon salt (or to taste, I like a good pinch!), and a squeeze of lemon juice to the mashed chickpeas. Mix everything up really well!
5. 5. Check the consistency: Your mixture should be thick enough to form patties but not so thick it's impossible to work with. If needed, add a tablespoon or two of water to get the right consistency.
6. 6. Form the cakes: Shape the mixture into small, flat cakes (about 1/2-inch thick). This is where you can get creative—you can make them round, square, or even fun shapes!
7. 7. Time to fry!: Heat a tablespoon of olive oil (or your preferred cooking oil) in a large pan over medium heat. Fry the falafel cakes for about 3-4 minutes per side, or until they're golden brown and crispy on both sides. Be patient; these beauties need a good fry!
8. 8. Serve and enjoy! These falafel cakes are fantastic on their own, but I love serving them with a simple yogurt sauce (Greek yogurt, a squeeze of lemon, and a pinch of salt), a side of hummus, or a fresh salad. They also make an amazing burger alternative!