In a large bowl, mix the almond meal and Pimrose's Kitchen Oatmeal and Chia until nicely combined.
Chop the carrots into small chunks and, together with the black beans, blend in a high speed blender until a thick puree is formed. Add this puree as well as all the other falafel ingredients (EXCEPT the oil for frying) to the oatmeal, chia and almond mixture and stir until nicely combined. If the mixture looks a tiny bit too dry, feel free to add another tablespoon of olive oil. Shape the mixture into 30 falafel balls and put in the fridge for about 45 minutes so the mixture sets and holds together.
When you are ready to prepare your falafel balls, preheat the oven to 160-170C (325-350F). In a large frying pan, heat up the frying oil. Pan fry each falafel ball for 2-3 minutes on each side until crispy. Transfer them to a lined baking tray and place them in the oven for about 10-20 minutes.
Finally serve with all the trimmings to form a lovely bowl of plenty and enjoy!
Tip: You can freeze any surplus for a quick midweek meal.