Tasty and simple to make, these falafel contain carrots for extra nutrition. They are vegan and gluten free. Serve with tahini sauce, salad and flat bread.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 people
- ½ tsp dry fried cumin
- 1 tbsp olive oil
- 1 small onion - diced
- 1 carrot - grated
- 1 tin chickpeas
- 1 tbsp tahini
- 2 cloves garlic
- few sprigs parsley
- ½ lemon - zest & juice
- ½ tsp tamari
- 1 rounded tbsp fava bean flour
- ½ tsp ground coriander
- ½ tsp turmeric
- 1 heaped tbsp tahini
- ½ lemon - juice
- ½ tsp tamari or other high quality gluten free soya sauce
- ½ tsp hot chilli sauce
- hot water
Dry fry the cumin in a frying pan for a few minutes, then remove.
Fry the onion and carrot in the olive oil over a moderate heat for about 5 minutes until softened.
Grind the chickpeas up with the lemon juice, tamari, garlic, tahini and parsley. I used the Optimum G2.3 which worked a treat.
Turn out into a bowl and stir in the remaining ingredients.
Leave in a cool place to firm up for half an hour or so, then roll into ping pong size balls.
Heat the air fryer as per instructions, then place on chip setting and air fry for 15 mins at 180℃. Shake the basket half way through cooking. Alternatively bake in a preheated oven for 20 minutes at 180℃.
Stir the tahini, lemon juice, tamari and chilli sauce together, then whisk in enough hot water to make a smooth sauce that's just the right consistency for drizzling.
Drizzle over the hot falafel and serve in pitta bread along with some salad.
Makes 16 ping pong sized balls. Serves four as a light lunch or 2 as a main meal.
Double the quantities to serve more.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.
Calories: 128kcal | Carbohydrates: 12.1g | Protein: 4g | Fat: 7.9g | Saturated Fat: 1.1g | Sodium: 109mg | Potassium: 194mg | Fiber: 2.8g | Sugar: 2.3g | Calcium: 40mg | Iron: 1.3mg