Spiced Carrot Falafel Recipe (Vegan)

How has it taken me a year to post a falafel recipe? This vegetarian staple has taken over recently, with veggies and meat-eaters alike digging in to the middle-eastern speciality at a frightening rate. Who can blame them? A falafel wrap with crunchy salad, spicy sauce and a whole number of possible twists is a beautiful thing. It’s my go to takeaway, but these home made falafels are incredibly simple and super delicious. Also, as they’re baked in the oven, they’re a lot healthier than their deep-fried cousins.

Total Time 30mins | Serves 4 (or two hungry people)

Ingredients

For the Falafels:

1 tin Chickpeas

2 Carrots

1 dessertspoon Flour

1 teaspoon Ground Cumin

1 teaspoon Smoked Paprika

2 teaspoons Ras al Hanout

Olive Oil

To Serve

4 flatbread, wraps or pitas

Greek yoghurt

Pomegranate seeds

Hummus

1 bunch Coriander

½ sliced Cucumber

Method

1. Pre heat the oven to 200°C. Drain the chickpeas and dry with a piece of kitchen towel. You don’t want your mix to be too wet or it will be too sticky to shape into balls.
2. Peel the carrots and chop in half.
3. Put the chickpeas and carrots in a food processor and blitz until you have a chunky paste.
4. Transfer the mixture to a bowl and add the cumin, paprika and ras al hanout. Add the flour. Mix well and drizzle with just enough olive oil to bind the mixture.
5. Place a piece of greaseproof paper on a baking tray and brush with oil.
6. Roll the mixture in your hands to make small balls. You should get about 8-12 depending on the size.
7. Bake in the oven for 20-30 minutes until golden brown. Rotate them halfway through cooking.
8. Smear a flatbread with hummus, place your cucumber slices on top with the falafels, dollops of yoghurt (soy if you’re vegan), chopped coriander and pomegranate seeds. You can experiment with other toppings: feta, halloumi, chilli sauce, red onion, red cabbage, pickles etc are all great. Make it your way!

Enjoy!

More recipes from Veggie LAD:

Mung Bean Daal with Coconut Chilli and Lime

The Best Yorkshire Puddings

Moroccan Roasted Butternut Squash Hummus