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)
For the Falafels:
1 tin Chickpeas
1 dessertspoon Flour
1 teaspoon Ground Cumin
1 teaspoon Smoked Paprika
2 teaspoons Ras al Hanout
4 flatbread, wraps or pitas
1 bunch Coriander
½ sliced Cucumber
- 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.
- Peel the carrots and chop in half.
- Put the chickpeas and carrots in a food processor and blitz until you have a chunky paste.
- 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.
- Place a piece of greaseproof paper on a baking tray and brush with oil.
- Roll the mixture in your hands to make small balls. You should get about 8-12 depending on the size.
- Bake in the oven for 20-30 minutes until golden brown. Rotate them halfway through cooking.
- 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!
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