Falafels, quite a known dish in the plant-based cuisine, it’s delicious in so many ways. And for me the great thing about Falafels is that there are so many different ways you can make them.
The Spicy Falafels with Carrots are soft “meatballs” flavoured with curry, ginger and chilli cooked in the oven until brown. They are soft, tasty and light, and once you have one, you just can’t stop eating them, so we suggest to prepare them in abundance.
These delicious little patties are quite spicy, and is lovely with any type of hummus. I, personally, like a bit of variety in my food, so I opted for a trio of hummus and a colourful fresh side salad. Although we are January, and it’s winter here in the south of Spain, the weather was beautiful mild 18ºC in the shadow, so a kind of salad option was the ideal food for me today.
I served these Falafels warm, straight out of the oven, but they are lovely cold as well. So don’t throw them away, and don’t invite too many people as they will all disappear without you noticing.
- 400 g carrots
- 100 g chickpea flout
- 1 red onion
- 1 bunch of parsley (dry parsley works as well)
- 1 tsp dried basil
- 2 tbsp olive oil
- 1 tbsp curry powder
- ½ tsp ginger powder
- ½ tsp chilli powder
- ½ tsp garlic powder
- pinch of baking soda
- salt & pepper to taste
- Preheat the oven at 180ºC
- Cut the onion and carrots in small pieces
- Chop the parsley
- Mix the carrots, onion and parsley in the food processor
- Add curry, ginger powder, chilli powder, garlic powder, olive oil, salt, pepper and baking soda
- Mix everything together, then add the chickpea flour and mix again until you have a soft mixture
- Make the falafels. You should get about 16 falafels from this mixture
- Place a baking sheet on the oven tray, put them in the oven for 15 minutes
- Take them out the oven, brush the falafel with a bit of olive oil
- Put them back in the oven for the remainder 15 minutes
- Serve them hot or cold