Vegetarian Carrot Falafel
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
These vegetarian carrot falafels are a delightful twist on the classic, combining the sweetness of carrots with savory spices for a satisfying meal.
Ingredients
Units
Scale
- 1 medium onion, diced
- 1 tablespoon unsalted butter
- 2 cups carrots, coarsely grated, divided
- 1 tablespoon water
- 1 19-ounce can of chickpeas, rinsed and drained
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- Vegetable oil for frying
Instructions
- In a skillet over medium heat, melt the butter and sauté the diced onion until soft and beginning to brown, about 5 minutes.
- While the onion is cooking, place 1 cup of the grated carrots and 1 tablespoon of water in a microwave-safe bowl. Cover and microwave on high until the carrots are soft, about 3 minutes.
- In a food processor, combine the cooked carrots, chickpeas, lemon juice, flour, cumin, coriander, salt, and pepper. Pulse until the mixture is smooth but still slightly chunky.
- Transfer the mixture to a bowl and stir in the remaining 1 cup of grated carrots and chopped parsley.
- Form the mixture into small patties, about 2 inches in diameter.
- In a large skillet, heat vegetable oil over medium-high heat. Fry the patties in batches, about 3-4 minutes per side, until golden brown and crisp.
- Drain on paper towels and serve warm.
Notes
These falafels can be served with a side of yogurt sauce or hummus for dipping. They can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to retain crispness. For a gluten-free version, substitute all-purpose flour with chickpea flour.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5 grams
- Sodium: 400 mg
- Fat: 10 grams
- Carbohydrates: 35 grams
- Fiber: 8 grams
- Protein: 8 grams
- Cholesterol: 10 mg
