Spinach and carrot falafel

Soak the chickpeas for 12 hours.

Cook the chickpeas for half an hour the next day.

Separate the chickpeas into two bowls.

Chop the carrot and add to a bowl of chickpeas with the other ingredients. In the other bowl add the spinach with the rest of the ingredients again.

Grind separately until a dough is formed. If it is not too thick, add chickpea flour and let it rest in the refrigerator for half an hour.

Form the falafel balls and put in the oven for half an hour at 200 degrees.

For the falafel sauce I used a plain yogurt, crushed garlic, the juice of half a lemon, black pepper and a tablespoon of Tahini.