How to make
Peel the tomato, remove the seeds, finely chop it and transfer it into a colander to strain the excess liquid.
Heat the oil in the pan and stew the finely chopped onion, garlic and grated carrots.
Blend the already cooked chickpeas along with the onions and carrots.
Add the tomato, spices and breadcrumbs, mix everything very well and put them in the fridge for 30-60 minutes.
Shape the falafels to the size you want, roll them in the cheese and arrange them on a tray lined with baking paper.
Bake the meatless meatballs in an oven preheated to 410°F (210°C) for 20-30 minutes.
The spicy oven-baked falafels are ready.
