To start, peel and chop the onion and garlic.

Then rinse and grate the carrot.

Open the can of navy beans and drain the liquid out. Then, add the navy beans to a colander and rinse them well under running water.

Then, place all the ingredients (the navy beans, grated carrot, chopped onion and ginger, smoked paprika, turmeric, cumin, coriander, salt, black pepper, and almond flour) in a food processor or blender, and pulse until all ingredients are well incorporated. Make sure to pulse your food processor until the ingredients are well mixed. Do not over-process or blend the ingredients as the resulting mixture will be too mushy.

Right from the food processor, shape the mixture into balls and flatten each ball slightly. However, if you used a blender, then scoop the mixture into a bowl and then gather some of the mixture, and shape the falafel.

Then add the olive oil to a frying pot or frying pan, and place it on a stovetop set to medium heat. Depending on your stove, you might have to increase this to a medium-high heat.

When the oil is warm, add the shaped falafel (they will be slightly wet but will dry out as they cook) and cook 4-5 minutes on each side or until golden brown.

Serve warm or at room temperature.