Chickpea, Carrot & Coriander Falafels
Jack Monroe made a name for herself as a food blogger who writes recipes for people on a tight budget. Today she Cooks The Perfect...Chickpea, Carrot & Coriander Falafels
This recipe uses tinned chickpeas, as dried take a long time to cook. I like to serve the falafels accompanied by cous cous made up with vegetable or chicken stock, lemon juice and coriander, and with green beans or another vegetable.
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Makes 12-ish falafels (4-6 per person)
1–3 tablespoons oil, plus extra to fry the falafel
1 x 400g tin of chickpeas
a handful of chopped parsley
a handful of chopped coriander
a generous shake of ground cumin
1 tablespoon flour, plus extra to shape the falafel
Peel and finely chop the onion and wash and grate the carrot. (I grate the onion too so it’s finer, but it’s a pain to do!) Put in a frying pan and fry together in 1 tablespoon of the oil over a low heat for a few minutes until softened.
Tip the cooked onion and carrot into a large mixing bowl along with the chickpeas, and add the chopped parsley, coriander and cumin. Stir in the flour.
Mash it all together with a potato masher or fork until the chickpeas have broken down into a mush. The oil from the carrots and onion will help combine the chickpeas together, but you may need to add up to 2 tablespoons more.
Flour your hands and mould the mixture into about 12 golf ball shapes. Heat a little more oil in the sauté pan and fry the balls until golden brown and slightly crispy on the outside.
Instead of making falafels, shape half the mixture into 2 burger patties instead and fry on each side. Delicious with mango chutney or ketchup.