Olive Magazine
Vegan Falafel Recipe with Carrot

Carrot falafel

Published: April 25, 2017 at 10:36 am
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  • Preparation and cooking time
    • Total time
    • + 30 minutes chilling time
  • Easy
  • Serves 2

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!

  • Vegan
Nutrition:
HighlightNutrientUnit
low inkcal345
fat18.5g
saturates1.9g
carbs28.9g
sugars4g
fibre9.5g
protein10.8g
salt2.5g
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Try this vegan carrot falafel, then check out our falafel burgers, homemade falafel and beetroot falafel.

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.

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