With just store cupboard staples, fresh carrots, and onions, I embarked on a culinary mini-adventure and whipped up some incredible carrot falafels.

Of course this recipe is best with fresh Parsley & Corriander leaves; but, this store-cupboard recipe proves that you don’t need fancy ingredients to create a mouthwatering dish.

The extra benefit is that you can make more for freezing – I’ll just defrost them & pop them in a hot oven before serving.

The blitzed carrots and onions, combined with pantry spices, to form the perfect base for these crispy, golden-brown wonders. I used my trusty hand-blender attachment to keep it simple & worked in batches.

Whether you’re craving a wholesome snack or a flavourful appetiser, these carrot falafels are an absolute delight. Team them with a delicious tahini dressing or hummus & plenty of mixed salad.

Ingredients:

• 2 Cups of dried Chickpeas
• 3 Small Carrots – diced
• 1/2 TSP Baking Soda
• Dried Corriander & Parsley (fresh is better if you have it)
• 1 sml Onion – quartered
• 2 TSP garlic granules
• Ras Hanout spice mix – or the individual spices: pinch salt, black pepper, 1 TBS Ground Cumin, 1 TBS Ground Corriander & optional 1 TSP Cayenne
• Juice of 1/2 lemon
• 1 TBS Chickpea flour optional, but helps to bind
• Water if they look too dry – add a TSP at a time

Method:

1. Soak the chickpeas overnight – do not cook them!
2. Then, put all ingredients except for the water, into a blender & blend until fine & coming together
3. Put the mixture in the fridge for at least an hour, to stop the Falafels falling apart when cooking
4. When you are ready to cook them, form into patties about 1.5cm thick max or ball shaped.
5. If the mixture is too dry add water; if it’s too wet, add a little more chickpea flour
6. You can either fry them in hot oil 2-3 minutes each side, until golden or line a baking tray & sprinkle with oil & bake.
7. They are fantastic served with hummus or in a wrap with tahini & salad.