Chickpea and carrot spiced falafels

This is a great recipe to prep in bulk and to cook off for a lunch whenever you fancy. Thanks to Clare for sharing this recipe.

Lunch
Easy
Meat alternative
Vegetables
Time 45 mins
Skill Level Easy
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Ingredients List

Serves 1
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 canned chickpeas cans (800g), drained and rinsed
  • 1 1/2 tsp baking powder
  • 1 tbsp plain flour
  • 3 1/2 oz carrot grated, squeeze out moisture
  • 1 red chilli finely chopped
  • 1 tbsp fresh coriander chopped
  • 1 garlic cloves crushed
  • 2 tbsp parsley chopped
  • 1 lemon zest only
Metric - US Imperial

Instructions

  1. Pre heat the oven to 180 C
  2. Toast the cumin and coriander seeds in a dry frying pan for 1-2 minutes, or until fragrant. Grind the seeds in a pestle and mortar. 
  3. Blend the spices with the remaining falafel ingredients.
  4. Shape spoonfuls of falafel into balls and place on a baking tray 
  5. Cook for 25-30 minutes, flipping halfway. 
  6. Serve with raita and toasted pitta breads. 

Please see recipe for raita below.