Carrot and cumin falafel

Carrot and cumin falafel

These delicious falafels can be made with any grated seasonal root veg instead of carrot. Try beetroot for a different look and flavour!


Servings: Makes 8 falafels

1 onion

1 carrot

1 tablespoon of tahini

1 teaspoon of ground cumin

1 tablespoon of olive oil

1 tin of   chickpeas

A handful of parsley, chopped

A handful of coriander, chopped

1 tablespoon of flour (preferably wholemeal or spelt)

A pinch of sea salt


Preheat the oven to gas mark 6/200 Celcius

Peel and chop the onion

Wash and grate the carrot

Put the onion and carrot in a frying pan with the cumin over a low heat until softened

Tip into a large mixing bowl along with the rest of the ingredients

Mash it altogether with a fork. Add water if necessary

Flour your hands and mould the mix into 12 golf  ball shapes.

Place on an oiled baking sheet and brush with a little olive oil

Bake for 10 minutes each side until brown


Photo source: Pixabay

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