Chickpea and carrot spiced falafels

Name: Chickpea and carrot spiced falafels
Total time: 45 min
Ingredients: 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

Plant-Based Proteins

Excerpt

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.

Time 45 mins

Skill Level

Easy

Ingredients List

for people

Units:

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

Instructions

Pre heat the oven to 180 C
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.
Blend the spices with the remaining falafel ingredients.
Shape spoonfuls of falafel into balls and place on a baking tray
Cook for 25-30 minutes, flipping halfway.
Serve with raita and toasted pitta breads.

Please see recipe for raita below.

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Chickpea and carrot spiced falafels

Plant-Based Proteins

Ingredients List

Instructions

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