Carrot And Coriander Falafels

These amazing falafels are very easy to make and delicious. To make it healthier, use whole-wheat flour and organic eggs.

Carrot And Coriander Falafels

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 12 falafels

Serving Size: 4-6


  • 1 carrot, grated
  • 1 onion, finely chopped
  • a generous shake of ground cumin
  • 1 tablespoon oil, plus 2 tablespoons for frying
  • 1 x 400 g tin of chickpeas, drained, rinsed thoroughly
  • A handful of chopped coriander
  • A handful of chopped parsley
  • 1 tablespoon flour, plus extra to shape the falafels


  1. Peel and finely chop the onion and wash and grate the carrot.
  2. Combine 1 tablespoon of oil, cumin, chopped onions and carrots in a frying pan and cook for 5 minutes, until tender. Remove from the heat and let it cool for 5 minutes.
  3. Add to a large mixing bowl, followed by the chickpeas, flour, chopped coriander and parsley.
  4. Using a potato masher, mash the mixture until soft and puree. If the mixture is too thick, you may add 2-3 tablespoons water, so that you can work with mixture.
  5. Dust your hands with flour and shape the mixture into 12 small balls.
  6. Add the remaining 2 tablespoons oil to the pan and heat over medium heat. Add the balls and fry for 10 minutes until golden brown on all sides.
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