Chickpea and carrot spiced falafels

Plant-Based Proteins

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.

Easy
45 mins
Ingredients List for people
Units:
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. 

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