Recipe
Carrot and Chickpea Falafels
For soft and colorful falafels
- Prep time: 0 minutes
- Cook time: 0 minutes
Perfect for whipping up a veggie dinner or easily upgrading a bowl!
Ingredients
servings
-
carrots
-
chickpeas
-
onions
-
breadcrumbs
-
cumin
-
coriander
-
paprika powder
-
curly parsley
-
olive oil
Recipe steps
Prepare the carrots
Finely grate the carrots.
Prepare the chickpeas
Roughly blend the chickpeas with the onion, garlic, and spices. The texture should be malleable, not a purée.
Shape the falafels
Shape into balls or small patties, about 5 cm wide.
Finish with cooking
Brown them in a pan with a little oil, 3–4 min per side. Or bake for 20 min at 190°C, flipping halfway through.
Serve with a yogurt-lemon sauce, hummus, or tahini…
Tips and variations
- Extra crispy: add a spoonful of sesame seeds to the batter.
- Spicy version: mild chili, harissa, or ras el hanout added during preparation.
- For a gluten-free version: use chickpea flour or blended oat flakes.
Anti-waste tips
Tired carrots are your friends for this recipe: the more wilted they are, the easier they are to grate.
These falafels freeze well both raw and cooked for a future meal.
