Curried Chickpea and Carrot Falafels with Pita
Ingredients
- 240 g (10oz) chickpeas (1 can)
- 1 carrot, peeled and chopped
- 1/2 small onion, chopped
- Olive oil
- 1 tsp curry powder
- 1 tsp turmeric powder
- 1 tsp parsley
- 1/4 cup water
- 4/5 tbsp breadcrumbs
Tahini sauce
- 1 1/2 tbsp olive oil
- 1 1/2 tbsp tahini
- 1 1/2 tbsp lemon juice
- 2 tsp mustard
- 1 tsp maple syrup
- A pinch of salt and pepper
- 1 1/2 tbsp water to thin
Toppings
- Heirloom tomatoes
- Red onion
- Salad
- Homemade pita bread
Preparation
In a medium pan, add oil, carrot, onion and chickpeas (drained if from a can). Add curry, turmeric and parsley and adjust with salt and pepper. Then add the water and cover the pan with a lid. Cook on medium heat for around 10 to 15 minutes.
Put everything in a bowl and blend until it’s smooth, then add breadcrumbs and mix well. With the mixture form small balls with your hands.
Heat up some olive oil in a pan, then cook the falafels until golden brown on each side. Alternatively, cook them in the oven for 15 minutes at 180°C (350°F).
Tips
For gluten-free option, substitute breadcrumbs with gluten-free flour or make breadcrumbs from gluten-free bread by toasting or roasting and then pulsing in a food processor.
