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Falafel with carrot salad
- Prep time:
- 25 mins
- Cook time:
- 20 mins
- Serves:
- 4
Matt Tebbutt’s version of home-made falafel served with a lemony tahini carrot salad will be a sure-fire hit at any vegetarian dinner table
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Ingredients
For the falafel
- 400g cooked Chickpeas, rinsed in cold water and drained if from a tin
- 4 tbsp chickpea Flour, plus extra for dusting
- ½ Onion, chopped
- 2 tsp Coriander seeds, crushed
- 2 tsp Cumin seeds, crushed
- 3 cloves Garlic, finely chopped
- 1 green chilli, finely chopped
- 1 red chilli, finely chopped
- 1 tbsp chopped Coriander
- 1 tbsp chopped Parsley
- Olive oil, for frying
For the salad
- 4 Carrots, cut into batons
- 1 Lemon, juice only
- 1 tbsp Sesame seeds
- handful Coriander, chopped
- 1 tbsp tahini
- 4 tbsp Yogurt
To serve
- chopped Parsley
- 4 lemon wedges
- flatbreads
Method
1. For the falafel: blend together all of the falafel ingredients (except the olive oil) in a food processor or blender. Using your hands, shape the mixture into golf ball-size rounds and roll each falafel in gram flour.2. Heat enough oil to cover the base of a frying pan over a medium heat. Fry the falafels for 5-7 minutes, or until golden-brown and cooked through - you will probably need to do them in batches. Remove with a slotted spoon and transfer to a plate lined with kitchen paper to drain.
3. For the salad: combine the carrots, lemon juice, sesame seeds and coriander in a salad bowl. Mix the tahini and yogurt together in a small bowl.
4. To serve, arrange some salad on each plate, top with a few falafels, drizzle over the tahini and yogurt dressing. Garnish with chopped parsley and a wedge of lemon. Serve with flatbreads.
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Latest Comment
I WILL DEFFINATLY BE TRYING THIS RECIPES LOOKS FAB. THANKS