Carrot Falafel
About Carrot Falafel
Falafel or falafel is a deep-fried ball, doughnut or patty made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern street food served in pita pockets or wrapped in flatbread called as taboon. They are topped with veg salads, tahini sauce.
When made with chickpeas, falafel is high in protein, complex carbohydrates, and fiber. Key nutrients are calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, vitamin C, thiamine, pantothenic acid, vitamin B, and folate. I have used carrot a highly nutritious and healthy root vegetable along with chickpeas which enhances the nutritional value of the dish.
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Recipe Time & More
Ingredients
- 1/2 cup Chickpeas (soaked overnight, or chana kabuli chana)
- 1/4 cup Carrot (grated and squeezed â tightly packed)
- 1 cloves Garlic (â)
- 1 tsp Black Peppercorns (freshly ground â )
- 1/2 tsp Ground Cumin (or seeds coarsely seeds â)
- 1/2 tsp Coriander Powder (or seeds coarsely seeds â)
- 1/2 Onion (finely chopped)
- 1 leaves Coriander (finely chopped or)
- 1/2 tbsp Corn Starch (or corn corn flourâ)
- 1/4 tsp Baking Soda (â)
- 1-2 tsp Salt (or as per taste)
- 2 tbsp White Sesame Seeds (â for rolling)
- 2 cup Oil (â for frying)
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Instructions
- Blend all 11 ingredients into blender until rough paste. Scoop into a bowl.
- Divide it into 9-10 equal part and make a small tikkies or cutlets. Refrigerate for 10-15 minutes.
- Roll them into a white sesame seeds.
- Heat oil in a wok or kadai. Fry falafels on low medium flame until crisp and golden brown from both the sides.
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4 Comments
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This looks so appealing! Thanks for sharing.
What a great recipe! Thanks for sharing.
What a flavorful dish! Thanks for sharing.
I like the plating