large pinch of salt (omit if using salted peanut butter)
3/4 cup crushed roasted peanuts, plus more for topping
6-8 large carrots, peeled and thinly sliced
peanut sauce (see below)
1 egg (omit to make the recipe vegan)
Preheat oven to 350°F and line a baking sheet with parchment paper. Pat dry the drained and rinsed chickpeas with a paper towel then arrange them on the baking sheet. Bake in the oven for 12 minutes to dehydrate, then set aside to cool.
Transfer the cooled chickpeas to a bowl, mash them with a fork or a food processor on low, lightly greese the lined baking sheet and set aside for later
Add the chickpea mixture along with the remaining ingredients to a large bowl and stir to combine. Taste and adjust seasonings as needed. Add more crushed peanuts if the mixture is too wet
Scoop out a heaping tablespoon of the mixture at a time and use your hands to roll it into balls. Coat the balls in the crushed peanuts then arrange them on the lightly greased baking sheet. Bake for 15 minutes, then gently turn/flip them and bake for another 10-15 minutes. The longer they cook, the firmer they will get. Allow to cool at least 10 minutes
To make the Peanut Sauce combine 1/2 cup creamy peanut butter, 2 tablespoons tamari, 2 tablespoons coconut sugar, 1 teaspoon chili garlic sauce and juice of 1 lime in a small bowl. Whisk in 4 tablespoons (or more) hot water to thin, as needed
Serve the falafel over carrot noodles with peanut sauce, fresh cilantro, and lime juice. Enjoy!