I have fallen in love with falafel ever since turning vegan, mainly because it acts as such a good meat substitute in so many dishes (particularly in sandwiches and when paired with couscous). However, I was never good at making them myself, until my mom made these carrot falafel’s a few weeks ago. I instantly fell in love and made her give me the recipe. I have made them many times since, and I can’t get enough. They are simple, healthy (as they’re oven baked, not fried), and most importantly, delicious! So without further ado here is my (well, my mom’s) carrot falafel recipe:
Ingredients (for around 15 falafel pieces):
-1 can of chickpeas (drained and rinsed)
-2 carrots (grated)
-2 tbsp olive oil
-Seasoning (this part is up to you, but my favourite combo is: garlic salt, garlic pepper, garlic powder, curry powder, chilli powder, and ground cumin).
- Turn your oven to 220 degrees Celsius.
- After having drained and rinsed your chickpeas, mash them with a fork till they became a sort of paste [if you have a food processor, a) I am jealous! and b) use that instead]
- Add all your seasonings to your chickpeas and mix thoroughly.
- Add the two grated carrots and mix, making sure it is spread evenly throughout.
- Line a baking tray with baking paper.
- Take small clumps of your chickpea and carrot mixture, and shape them into cookie shapes. Spread them evenly on your baking tray.
- Bake them in the oven for 20 minutes, flipping them after 10.
- Take them out and either enjoy them straight away, or cool them and store for future use.
And that’s it! Let me know if you try these out, and if you have any recipe requests. I really like this sort of post, and plan to do more in the future.