Carrot Falafels - Chef Recipe by Vince Estacio

Ingredients

Makes 5

1kg chickpeas, drained
1kg carrots, peeled and largely diced
1 small brown onion, peeled and largely diced
2 cloves garlic, peeled and chopped
1 1/2 tsp ground cumin
1 tsp salt
1 tsp baking powder
100g besan flour (chickpea flour)
1/2 bunch parsley, finely chopped
1/2 bunch coriander, finely chopped
100g white sesame seeds

Method

Using a food processor, pulse chickpeas until finely ground. Work in batches. Do not fill the bowl of the processor too much. Scrape down the sides to make sure the mixture is evenly ground. Place mixture in a large bowl.

Process the carrots in the same food processor bowl. Work in batches and process until the carrots are finely ground. Place together with chickpeas.

Process the brown onion and garlic until they become a puree. Make sure there are no large chunks left of the garlic and onions.
Add the dry ingredients and spices.

Using your hands, mix thoroughly to combine.

Finish by adding the chopped herbs and sesame seeds

To Cook:

Deep Fry Method: heat oil in a medium-sized shallow pot to about 180 C. Roll each falafel in 30g balls. Fry the falafel pieces for approximately 3 minutes, or until golden brown. Place onto a plate lined with paper towel to drain excess oil. Season with salt.

Shallow Fry Method: heat a shallow fry pan to low-medium heat and use just enough oil to cover the surface of the pan. Roll falafel mix into patties - not too thick, not too thin. Fry up to 2 minutes on both sides, or until golden brown. Place onto a plate lined with paper towel to drain excess oil. Season with salt.

Plating:

Serve while still warm and crispy. Enjoy on their own, or with an easy sauce such as hummus or labneh.

They can be used as the main ingredient in a wrap or salad. We love them in a simple hummus bowl, or wrapped with some salad in a toasted flatbread.

Recipe provided by Naim Restaurant