This recipe is an absolute doddle. That is to say the food processor does all the hard work. When food is this simple to make and this delicious to eat it means I go back to this recipe again and again. Here is my Carrot and Chickpea Falafel. There are so many ways to enjoy falafel you can stuff into flatbreads or nestle in a salad or just dunk into hummus – chickpeas on chickpeas!
What we eat in my kitchen goes hand in hand with the changes of the seasons. I am sure this happens across to world we seek comfort in the colder months and lighter bites in the summer. The exception to this rule I find is January. Here in the United Kingdom January is the depths of winter but rather than diving into comforting stodge people are after more salubrious sustenance. I tend to do a mix of the comforting foods along with the less dense this helps me feel more virtuous after the indulgent festive season but allows me to curl up with a crumble as well.
You can find comfort in many different ways and places. I think it depends on your mood, sometimes nothing comforts me more than the continuous stirring of a risotto or the kneading of dough. Other times I find comfort in the knowledge that I can throw ingredients together and have a nutritious meal in minutes. This Carrot and Chickpea Falafel is satisfyingly low effort, simply some very light chopping a bit of blitzing in a processor and then soothing rolling into balls.
If you wanted you can make them in bulk as the recipe is very easily doubled. You can freeze them uncooked and they will stay good for up to 6 months. If you cook them then freeze them they should really be used within 3 months. There is something so calming knowing I have a stash of this Carrot and Chickpea Falafel in my freezer.
Of course the shape is entirely up to you. My preference is to roll into small balls which once fully cooked take on the appearance of what I affectionately call little dry brains. The cracks over the surface giving that look but don’t be put off, these are full of flavour. You could make them into a patty and have a falafel burger if you wish they will just take longer to cook. Children who want to be involved in the kitchen can very safely help with this recipe as there is some hands on time and a cook that into hours and hours.
If you are looking for more Vegetarian or Vegan Recipes take a look at:
Sweet Potato & Kale Tacos
Carrot & Coriander Soup
Halloumi Curry
Breaded Sweet Potato and Halloumi Wraps
Black Bean Tacos
If you try this Carrot and Chickpea Falafel let me know how you got on in the comments below. You can share your pictures on social media use the #CUBBintheKitchen to be featured in my stories.
Happy Eating!
Carrot & Chickpea Falafel
Ingredients
- 1 tin Chickpeas
- 2 Carrots
- 1 clove Garlic
- 2 tsp Ground Coriander
- 2 tsp Ground Cumin
- 1 tsp Peanut Butter
- 2 tbsp Rice Flour (Any flour works really)
- 1 tbsp Lemon Juice
- 2-3 tbsp Water
Instructions
- Prep TimePreheat the oven to 180°C Fan 200°C Conventional.Drain the Chickpeas, Peel and roughly chop the Carrots and Garlic.Place the drained Chickpeas, chopped Carrots and Garlic into a food processor or mini chopper. Blitz until chickpeas and carrots are about the same size, 1-2 mins max.Then add the Coriander, Cumin, Peanut Butter, Flour and Lemon Juice and blitz until combined well. Now add the water 1 tbsp at a time until you have a consistancy you are happy with. It can be as smooth as you want some prefer a bit of a coarser textture – you do you
- Ready to RollUsing a table spoon scoop out the mixture and roll into balls. Place these on a baking tray, I line with reusable parchment.
- Baking TimeBake for 20 minutes turning half way through. Then enjoy however you wish.
