This Carrot Falafel is rich, flavoursome and crunchy and is even more tasty with this Green Tahini topping. Perfect as a pre-dinner nibble or loaded into your favourite salad dish.

Preparation Time – 15 minutes

Cooking Time – 15 – 20 minutes

Servings – 4 – 6

Ingredients

For the Falafel

2 large carrots peeled and finely grated*see notes
2 cans of chickpeas, drained and rinsed well
1 clove of garlic, minced or grated
50g spelt flour or whichever plain all purpose flour you prefer
1 tsp ground cumin
¼ tsp ground coriander
¼ tsp paprika
3 tbsp Linwoods Milled Flaxseed, Pumpkin and Sunflower Seed blend
1 tbsp lemon juice
1 tbsp olive oil
½ tsp baking powder
Salt to taste

For the Green Tahini Sauce

80g tahini
30g of fresh coriander
1 tbsp lemon juice
60ml water
Salt to taste

Directions

Prepare the carrot. Discard carrot juice or use in a smoothie or just simply drink if desired!
Place all ingredients for the falafel into your food processor. Blend to combine to form a thick paste. Season to taste with salt. It will vary depending on your own taste and whether or not your chickpeas were in salted water. Blend once more to incorporate seasoning.
The dough should not feel wet. Allow to sit for 10 minutes and if it feels wet or sticky add 1 more tablespoon of flour at a time until it feels soft, but not sticky!
Divided dough into 12 falafel balls.
You can bake them in the oven for 20 -25 minutes @200C (400F), shallow fry them in oil for 3 – 5 minutes, or cook them in the air fryer @200C for about 15 minutes. If baking in the oven or air fryer, spray liberally with oil.
Blend together all tahini sauce ingredients in a mini blender or mini food processor.
Season to taste.

*Squeeze the grated carrot to remove excess liquid before adding to the falafel mixture!