Carrot falafel
Serves 2
Easy
Total time:
+ 30 minutes chilling time
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!
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.
