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Carrot falafel

Name: Carrot falafel
Total time: 20 min
Ingredients: 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; finely shredded lettuce; finely shredded red cabbage, tossed in lemon juice; whole pickled chillies; tomato wedges; hummus; lemon wedges; hot sauce; Middle Eastern flatbreads

20 minutes + 30 minutes chilling time
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. Plus 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!

April 25, 2017 at 10:36 am

Ingredients

FALAFEL

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

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.