Carrot falafel
- Preparation and cooking time
- Total time
- + 30 minutes chilling time
- Easy
- Serves 2
Skip to ingredients
FALAFEL
- 1 tin chickpeasdrained and dried on kitchen paper
- 100g carrotspeeled and grated, excess moisture squeezed out
- 1/2 clove garliccrushed
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 corianderhandful, chopped
- 1 tbsp cornflour
- sesame seedsto coat
- oilfor frying
TO SERVE
- finely shredded lettuce
- finely shredded red cabbagetossed in lemon juice
- whole pickled chillies
- tomato wedges
- hummus
- lemon wedges
- hot sauce
- Middle Eastern flatbreads
Nutrition: per serving
- kcal345low
- fat18.5g
- saturates1.9g
- carbs28.9g
- sugars4g
- fibre9.5g
- protein10.8g
- salt2.5g
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.
