Carrot falafel recipe image

Print Carrot falafel

Tender, sweet and flavourful fried falafels. Serve with Middle Eastern pickled turnips, hummus, warm pittas and salad for a complete vegetarian meal. This is handy for using up the last few carrots in your box. For a good accompanying dressing mix 2 tablespoons of tahini and 2 of yoghurt with the juice of a lemon, a minced garlic clove and a little salt and pepper. Add enough water for a creamy consistency.

Ingredients

  • 400g tin cooked chickpeas, rinsed well in cold water & drained
  • 100g carrot, grated (about 1 large or 2 smaller carrots)
  • 1 large or 2 small garlic cloves, crushed or finely chopped
  • Finely grated zest of 1 lemon
  • 2 tbsp fresh parsley, roughly chopped
  • 2 tbsp fresh coriander leaves, roughly chopped
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp chilli powder
  • 2 tsp plain flour
  • ½ tsp baking powder
  • Oil for frying, e.g. sunflower or light olive

Method

  1. Put all the ingredients except the oil in a food processor. Blitz to a coarse paste. Add 2 teaspoons of cold water and blitz again. Tip into a bowl.
  2. The mixture should neither be too dry nor too wet, but should hold together when pressed. Add a touch more water or flour as needed. Shape into 12 even-sized balls, pressing the mixture firmly together.
  3. Heat about ½ cm layer of oil in a frying pan. Fry the falafels, turning them every 2 minutes, on a medium heat, until golden on all sides. Drain on kitchen paper.
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