Carrot and coriander falafel recipe: 20 minute recipe with nutritional information

Carrot and coriander falafel

Makes: 24 falafel balls 

— Prep Time: 10 minutes — 

Cook Time: 10 minutes

INGREDIENTS

   

Falafels

1 tablespoon plain flour

1 ½ teaspoons baking powder

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 tablespoon coriander, fresh -chopped-

1 garlic clove, crush

1 red chilli, -chopped- (optional)

salt and pepper to season (optional)

2 tablespoons [parsley, fresh -chopped- 

2 400g (14oz) cartoons chickpeas -drain-

100g (3½oz) carrots, -grated- (squeeze out moisture)

1 lemon -zest only-

vegetable oil or coconut -for frying-

1 handful of sesame seeds -garnish-

yogurt dip

1 tablespoon tahini

1 tablespoon fresh coriander -chopped-

1 tablespoon mint -fresh-

100ml (3½floz) Greek yoghurt

1 lime -juice only-

DIRECTIONS

1. Grind the seeds in a pestle and mortar. in a dry frying pan, dry toast the coriander and cumin seeds until fragrant or up to 2 minutes. Transfer the seeds to a pestle and mortar and grind the toasted seeds.
2. In a food processor (or by hand), place all the falafel ingredients with the toasted spices and blend until the mixture is well combined.
3. using a spoon, shape the falafel mixture into balls.
4. In a frying pan, heat 1 cm of vegetable or coconut oil and fry the falafels for 2 minutes each side. Remove the falafel from the pan once cooked and set aside to drain on kitchen paper - sprinkle of sesame seed over the top of falafels-

 DIP

1. In a food processor blend the Greek yoghurt,  lime, coriander, tahini and mint until smooth in appearance
2. serve toasted pitta breads, falafel and the yoghurt dressing alongside.

Each Ball Contains:

CALORIES 51; PROTEIN 2g; CARBOHYDRATE 4g; FAT 2.5g; FIBRE 1.5g; SODIUM 0.1g per portion