A friend on Twitter asked us how to turn a mountain of carrots into a good supper. Here's a recipe that will at least put a dent in the pile: Baked Carrot and Chickpea Falafel, our lower fat version of traditional fried chickpea falafel. We add carrot for extra moisture so that they bake well without drying out.
Falafel are delicious on their own or as part of any Middle Eastern mezze. Check out other Middle Eastern recipes for inspiration, and see our upcoming Middle Eastern courses for more hands on learning of recipes like this one.
Spicy carrot and chickpea balls
Dietary: Vegan, wheat free | Makes: 12 balls
- 200g carrots
- 4 garlic cloves, crushed
- 1 tbsp olive oil
- 240g cooked chickpeas (1 small tin)
- 2 tbsps tahini
- 2 tbsp lemon juice
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/4 tsp cayenne
- 2 tbsp gram flour
- big pinch of salt
- 4 tbsps chopped fresh coriander
- 4 spring onions sliced
- extra gram flour for shaping
- sesame seeds
- oil for roasting
- Preheat oven to 200C
- Peel and dice the carrots into large chunks, peel and crush open the garlic with the flat of a knife.Place on a roasting tin and drizzle with oil.Roast for 20 minutes until the carrot is starting to soft. In a blender or with a potato masher, mix the roasted carrot and garlic, chickpeas, tahini, and lemon juice until almost smooth.
- Dry fry the coriander and cumin seeds until fragrant and grind to a powder. Add these spices to the mixture along with the cayenne, gram flour and salt.Add the fresh coriander and sliced spring onions.
- If you have time, leave the mix to chill in the fridge for 30 minutes.
- Form into little balls about the size of a ping-pong ball using the extra gram flour to help the mix not stick to your hands. Lay the falafal out onto a tray, flatten slightly and sprinkle with sesame seeds. Drizzle with oil and roast for 15-20 minutes until golden.