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?