I’d like to say that the inspiration for these carrot falafel wasn’t purely from the massive bag of carrots in my fridge, but it’s all about honesty here. I’d also like to admit that I originally wanted to make zucchini falafel, but ended up eating my zucchini raw in a hangry low blow sugar episode, so carrots finally came off the bench for this one.
Alright, I didn’t eat the whole zucchini, so there’s about 1/2 a grated zucchini in this recipe that I’m sure could be omitted if you’d like to just eat the whole thing next time, or use it in something else. If you do omit the zucchini, add another carrot to the mixture.
I’m a big fan of soaking dried chickpeas overnight instead of using canned, but I know this takes time. Use canned if that’s what you have on hand, but if you have the time, the dried chickpeas give a crispier texture and tend to hold together better in my experience. I soaked mine overnight, then cooked for about 30 minutes and drained. You can use the extra to make crispy chickpea snacks!
I strayed a little bit from typical falafel flavors and added some freshly grated ginger and turmeric which adds to the golden color. The ginger pairs really well with the sweet and tangy coconut lime sauce.
These are baked to crispy golden perfection and held together beautifully with the addition of a chia egg.
The sauce was the perfect consistency after reducing a can of coconut milk down for about 25 minutes. While it was reducing, I added in a blend of pink, white and black peppercorns and big pieces of lime zest. You could add a piece of fresh ginger too! The sauce is done once it sticks to a spoon and doesn’t drip off easily. It thickens up a little more after cooling for about 10 minutes. I finished it off with fresh lime juice for a refreshing burst.
These make a great dipping appetizer or you could add them into a sandwich or salad for a fuller meal. The sauce makes a great dressing!
What are your favorite variations on falafel?
- 2 cups chickpeas, drained and rinsed if using canned
- 2 large carrots, peeled and grated
- 1/2 zucchini, grated (optional)
- 1 tablespoon freshly grated ginger
- 1 chia egg*
- 2 tsp cumin
- 1 tsp coriander
- 2 tsp turmeric
- 1 tsp smoked paprika
- Pinch of cayenne pepper
- Salt and pepper to taste
- 1 can full fat coconut milk
- 1 lime, zest and juice
- 1 tablespoon whole peppercorns
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper.
- Combine all falafel ingredients in a food processor. Process until mixture holds together.
- Form patties with 1/4 cup measure and bake for 30 minutes, flipping halfway through.
- Allow to cool completely and serve with dipping sauce.
- Add the coconut milk, lime zest and peppercorns to a pot and bring to a simmer, but don't boil. Heat for about 30 minutes until it has reduced and thickened to desired consistency, stirring frequently. I simmered mine for about 25 minutes. It should stick to the back of a spoon without dripping off.
- Strain the mixture and let cool for a few minutes before adding in the fresh lime juice. Enjoy!
- *Chia egg consists of 1 tablespoon whole chia seeds and 3 tablespoons water. Combine and set aside to thicken for at least 5 minutes.