Carrot Falafel Recipe with Cumin and Coriander

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.

Additional Information

Here's our guide to how to make falafel plus our favourite falafel recipes.

Falafel Mezze Bowl Recipe

Nutritional Information

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