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Carrot And Chickpea Falafel
Carrot and chickpea falafel is a delicious and healthy twist on the traditional Middle Eastern dish, packed with flavors and nutrients. These crispy, golden-brown delights are perfect as a snack or appetizer. Ingredients: Kabuli chana, Carrot, Salt, Onion, Coriander powder, Red chilli powder, Garlic, Cumin powder, Besan, Cooking oil
30min
Cook Time
4
Servings
Recipe
210 kCal
Recipe
1
Soak 200 grams of chickpeas overnight in water. Drain and rinse them well before use.
2
Grate 2 medium-sized carrots (approximately 200 grams) and set aside.
3
In a food processor, combine the soaked chickpeas, grated carrots, 1 chopped onion, 3 cloves of minced garlic, a handful of fresh coriander leaves, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1/2 teaspoon of red chili powder, and salt to taste. Process until a coarse mixture is formed.
4
Transfer the mixture to a bowl and add 2 tablespoons of besan (gram flour) to help bind the falafel. Mix well.
5
Shape the mixture into small, round patties or balls.
6
Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully place the falafel patties in the oil and fry until they are golden brown and crispy on all sides. This should take about 3-4 minutes per side.
7
Remove the falafel from the oil using a slotted spoon and place them on a paper towel to drain any excess oil.
Nutrition
210
kCal
9 g
Protein
6 g
Fat
32 g
Carbs
200 g of Kabuli Chana
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200 g of Carrot
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Salt to taste
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1 Onion
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1 tsp of Coriander Powder
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All the tools you would need
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½ tsp of Red Chilli Powder
18% OFF
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3 cloves of Garlic
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1 tsp of Cumin Powder
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2 tbsp of Besan
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Cooking Oil
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