Carrot falafel
- Preparation and cooking time
- Total time
- + 30 minutes chilling time
- Easy
- Serves 2
Ingredients
FALAFEL
- 1 tin chickpeas, drained and dried on kitchen paper
- 100g carrots, peeled and grated, excess moisture squeezed out
- 1/2 clove garlic, crushed
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 coriander, handful, chopped
- 1 tbsp cornflour
- 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
Method
- 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.
