Try this vegan carrot falafel, then check out our falafel burgers, homemade falafel and beetroot 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


  • 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.


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