Spiced Carrot Falafel
  • 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

To serve:

  • 4 flatbread, wraps or pitas
  • Greek yoghurt
  • pomegranate seeds
  • hummus
  • 1 bunch coriander
  • ½ cucumber, sliced

Special Equipment

  • Food Processor

How to Make It

  1. 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.
  2. Peel the carrots and chop in half.
  3. Put the chickpeas and carrots in a food processor and blitz until you have a chunky paste.
  4. 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.
  5. Place a piece of greaseproof paper on a baking tray and brush with oil.
  6. Roll the mixture in your hands to make small balls. You should get about 8-12 depending on the size.
  7. Bake in the oven for 20-30 minutes until golden brown. Rotate them halfway through cooking.
  8. 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!