- Serves 4
- Level Intermediate
- Prep Time 15 mins
- Cook Time 20 mins
- Suitable for Vegans Vegetarians
Spiced Carrot Falafel
If you’re trying to cut down on meat but are lacking in a little inspiration, check out these beauties.
Simple to make and they taste a treat!
Perfect on their own with a drizzle of yoghurt or wrapped up in a pita.
For the falafels:
- 1 tin chickpeas
- 2 carrots
- 1 tbsp flour
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tsp ras al hanout
- olive oil
- 4 flatbread, wraps or pitas
- Greek yoghurt
- pomegranate seeds
- 1 bunch coriander
- ½ cucumber, sliced
- Food Processor
How to Make It
- Pre heat the oven to 200°C. Drain the chickpeas and dry with a piece of kitchen towel. You don’t want your mix to be too wet or it will be too sticky to shape into balls.
- Peel the carrots and chop in half.
- Put the chickpeas and carrots in a food processor and blitz until you have a chunky paste.
- Transfer the mixture to a bowl and add the cumin, paprika and ras al hanout. Add the flour. Mix well and drizzle with just enough olive oil to bind the mixture.
- Place a piece of greaseproof paper on a baking tray and brush with oil.
- Roll the mixture in your hands to make small balls. You should get about 8-12 depending on the size.
- Bake in the oven for 20-30 minutes until golden brown. Rotate them halfway through cooking.
- Smear a flatbread with hummus, place your cucumber slices on top with the falafels, dollops of yoghurt (soy if you’re vegan), chopped coriander and pomegranate seeds. You can experiment with other toppings: feta, halloumi, chilli sauce, red onion, red cabbage, pickles etc are all great. Make it your way!