CARROT & CORIANDER FALAFEL

Recently I’ve found myself wasting so much fresh produce (mostly because you can never seem to get food just for one person) so I’ve been making a conscious effort to utilise the sad looking veg in my recipes before they go really off. Reducing food waste can be easily done just by switching your ingredients up a lil bit (which is also v good for your gut bacteria!). I love sweet potato falafel, so have switched it out for some carrots that were withering in my fridge.

INGREDIENTS:

-Makes 6 large falafels

  • 1/2 can chickpeas
  • 1/2 tsp ground coriander, cumin, paprika
  • 1/4 red onion, finely chopped
  • 1 small garlic clove
  • 1 heaped tbsp flour
  • 1 carrot, cooked (I just put it in the microwave with a splash of water for 2-3mins)

METHOD:

1. Blend together all the ingredients apart from the carrot & flour with a pinch of S+P 
2. In a bowl, combine the chickpea mixture with flour and mushed carrot 
3. Make into lil balls, and either shallow fry or bake at 180oC for 20 minutes, until golden brown

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