top of page

Carrot and Turmeric Falafel

Updated: Jan 9, 2020

These Indian inspired falafels contain no oil at all, so are a much healthier party snack than bhajis or pakoras.

Makes 12 small balls


2 large carrots

400g tin cooked chickpeas in water

1/2 tsp cumin seeds

1/2 white onion

Handful of fresh corriander

1 garlic clove

1 tsp tomato puree

1/2 tsp ground cumin

1/4 tsp ground tumeric

1/4 tsp ground coriander

1/8 tsp cayenne pepper

1/8 tsp cinnamon

Nigella seeds for sprinkling


1. Preheat your oven to 220 degrees Celsius (200 for a fan oven)

2. Peel and cut the carrots into small batons, for roasting. Place on a baking tray and cook in the oven for 10 minutes.

3. After 10 minutes, add the chickpeas (drained) and replace to the oven for a further 10 minutes. For the final 5 minutes, add the cumin seeds to the baking tray too.

4. Add all of the remaining ingredients into a large blender along with the carrots, chickpeas and cumin. Blend well, adding spoonfuls of water if necessary to loosen the mix.

5. Using wet hands, shape the mix into small balls, and place back on the baking tray (this time lined with parchment).

6. Sprinkle over or dip the balls into the nigella seeds, then bake in the oven for 25-30 minutes.

Serving; Serve with dairy free yoghurt raita, mango chutney or brinjal pickle.



bottom of page