Tuesday, 26 August 2014

Carrot & Coriander Falafel

Falafel are one of those foods that I absolutely adore and yet rarely seem to have; they're incredibly easy to put together though so goodness knows why I don't make them more often! I recently went on a family trip to London and visited a few different cafes during my time there (more on those in future posts!); one of the cafes was The Healthy Cook Company in Kingston-Upon-Thames, which is a cafe and bakery specialising in 'free-from' products - everything they make is gluten-free and dairy-free, and most have the option of being egg-free and sugar-free too! I'm sure you can imagine my delight when I saw they had vegan chocolate brownies sweetened only with date syrup (I bought two!) and I also had the pleasure of trying their all-day vegan brunch. This amazing meal consisted of two carrot and coriander vegetable 'sausages', homemade sugar-free and salt-free baked beans, toasted homemade gluten-free soda bread, homemade hummus and homemade spinach pesto. As soon as I tried those 'sausages' I started trying to work out how I could recreate them at home because they were delicious; I then had the wonderful idea of combining the carrot and coriander flavour with one of my favourite savoury foods - falafel. I was extremely happy with the result and will definitely be making these again!

Makes 20 falafel
  • 1 large carrot, finely grated (yields about 1 cup of grated carrot)
  • 2 x 400g cans/cartons of chickpeas, drained and rinsed
  • 1 large onion, finely chopped
  • 1/2 cup fresh coriander
  • 2 tsp ground cumin


Preheat your oven to 180°c then finely grate your carrot - the easiest way to do this is by using the grating attachment on your food processor, then change it to the knife blade and pulse a few times to make sure the carrot strands are small enough. Add the rest of the ingredients to your food processor and process them for about 10 seconds, until everything is mixed together well. Be careful not to over-process them though, otherwise you might end up making hummus!

Scoop about 1 tbsp of the falafel mixture out of the food processor and mould it into a ball shape - you may want to wet your hands before doing this to ensure that the falafel stick together properly and don't fall apart. Place the falafel on a baking tray, then repeat with the rest of the mixture (you should get about 20 balls, depending on how big you make them). Once done, pop them into your oven and bake them for 20 - 25 minutes, until they're golden brown (bake them for 20 minutes initially then check on them every minute or so afterwards).

When the falafel are ready remove them from the oven and either leave them to cool or serve them straight away - you can store them in an airtight container in the fridge for 3 - 4 days. 

A lot of people adore the pairing of carrot and coriander but what's your favourite flavour combination? Leave a comment letting me know because I'd love to get some more ideas for savoury food!



  1. These are so simple and look just delicious, I definitely plan to try out your recipe this weekend!

    1. Aww, thank you so much! I really hope you like it :) xxx

  2. I keep thinking about this recipe and I really want to make them soon. Do you think they can be frozen and re-heated? I'm not sure I'd eat 20 in a few days. Thank you so much for sharing this delicious recipe! x

    1. They should be able to be frozen and reheated - if I were living on my own then that's definitely what I'd do with them! Aww, you're very welcome and I hope you enjoy them :) xxx

  3. Your blog is incredible! It has such a beautiful layout and is so easy to use. Thank you so much for sharing your delicious recipes! Xx

    1. Thank you so much, I'm really glad you enjoy my blog! I've worked hard to make sure it looks nice and is user-friendly so it means a lot to me that you like it :) you're very welcome, thank you for your lovely comment! xxx


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