Carrot Falafel

Carrot falafels with cumin and coriander

  • serves 2
  • Easy

Try our take on the Middle Eastern classic, falafels. Use up your leftover carrots to give these delightful balls a lighter taste and texture. What's more, they're low calorie and full of flavour, and of course carrots can help you to see in the dark, even in falafel form. Bonus!




  • chickpeas 1 tin, drained and dried on kitchen paper
  • carrots 100g, peeled and grated, excess moisture squeezed out
  • garlic 1/2 clove, crushed
  • ground cumin 1/2 tsp
  • ground coriander 1/2 tsp
  • coriander 1, handful, chopped
  • cornflour 1 tbsp
  • sesame seeds to coat
  • oil for frying

To serve

  • finely shredded lettuce
  • finely shredded red cabbage tossed in lemon juice
  • whole pickled chillies
  • tomato wedges
  • hummus
  • lemon wedges
  • hot sauce
  • Middle Eastern flatbreads


  • Step 1

    Tip the first 7 ingredients into a food processor with 1 tsp of sea salt. Whizz to a rough paste then scoop into a bowl.

  • Step 2

    Form large tablespoons of the mix into flattish balls. Put on a lined baking sheet and chill for 30 minutes. Sprinkle with a few sesame seeds and pat into the surface to stick.

  • Step 3

    Heat a non-stick frying pan with a little oil. Fry the falafels until crisp and golden on both sides. Serve with the accompaniments.

Nutritional Information

  • Kcals 345
  • Fat 18.5g
  • Saturates 1.9g
  • Carbs 28.9g
  • Sugars 4g
  • Fibre 9.5g
  • Protein 10.8g
  • Salt 2.5g