Carrot and Coriander Falafel

Healthy carrot falafel balls served with a zesty herb and tahini yoghurt dip and toasted pitta bread.

Vegetarian Healthy Appetiser Middle Eastern Chickpeas

Estimated Nutrition

Calories

kcal / serving

1224 kcal total

Carbs

per serving

96 g total

Fat

2.5g

per serving

60 g total

Protein

per serving

48 g total

Cook Time

minutes

Serves

pieces

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

1.5

tsp

Baking Powder

CondimentsSauces

tbsp

Tahini

Dairy

100

Greek Yogurt

Fruits

piece

Lemon

Zest only

piece

Lime

Juice only

GrainsCereals

tbsp

Plain Flour

piece

Pitta Bread

Toasted, for serving

LegumesPulses

800

Chickpeas

Drained

NutsSeeds

tsp

Cumin Seed

Toasted and ground

tsp

Coriander Seed

Toasted and ground

Salt

To taste

Black Pepper

Freshly ground, to taste

tbsp

Coriander

Fresh, chopped

clove

Garlic

Crushed

tbsp

Parsley

Fresh, chopped

Sesame Seed

To garnish

tbsp

Coriander

Fresh, chopped, for dip

tbsp

Mint

Fresh, chopped

OilsFats

Vegetable Oil

For frying

Vegetables

100

Carrot

Finely grated and moisture squeezed out

piece

Red Chilli

Finely chopped

Method

Blend the yoghurt, coriander, mint, lime juice, and tahini until smooth.

Drain the falafels on kitchen paper and sprinkle with sesame seeds.

Heat 1cm of vegetable oil in a pan and fry the balls for 2 minutes per side.

Shape the mixture into 24 balls and set aside on a plate.

Blend the toasted spices with the remaining falafel ingredients in a food processor until well combined.

Grind the seeds using a pestle and mortar.

Toast the cumin and coriander seeds in a dry frying pan for 2 minutes until fragrant.

Serve the falafels with toasted pitta breads and the yoghurt dressing.