Crispy Carrot Falafel with Indian Spices
40 minutes
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About Crispy Carrot Falafel with Indian Spices
Experience a delicious twist on classic falafel with our flavorful Carrot Falafel recipe! This Indian-inspired recipe combines the protein-packed goodness of chickpeas with the sweetness and vibrant color of carrots, creating a healthy and satisfying snack or meal.These crispy fritters are bursting with aromatic spices like cumin, coriander, and black pepper, offering a unique flavor profile that will tantalize your taste buds. Perfect for a quick and nutritious breakfast, a light lunch, or a flavorful appetizer, these falafel are sure to become a new family favorite.Easy to make and even easier to enjoy, this recipe is perfect for both seasoned cooks and kitchen beginners. Get ready to impress yourself and your loved ones with these delectable Carrot Falafels!
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Recipe Time & More
Prep25 minutes
Cook15 minutes
Total40 minutes
Ingredients
For the Falafel
- 1 cup Chickpeas kabuli chana; soak overnight in plenty of water, dried
- 1 cup Carrots grated
- 2 clove Garlic minced
- 1 tsp Cumin jeera, ground
- 1 tsp Coriander dhania, ground
- 1/2 tsp Pepper black, freshly ground
- 1/2 medium Onion finely chopped
- 1 tbsp Coriander dhania, finely chopped
- 2 tbsp Corn Flour or corn flour
- 1/4 tsp Baking Soda
- 1 1/2 tsp Salt or to taste
For Frying
- 2 cup Vegetable Oil for deep frying
- 1/4 cup Sesame Seeds for coating, white
Instructions
Prepare the Falafel Mixture
- Blend all ingredients (except oil and sesame seeds) in a food processor until a coarse paste forms. Transfer to a bowl.
Shape and Chill the Falafel
- Form the mixture into small patties or balls (about 1-inch in diameter). Place on a plate, cover and refrigerate for at least 30 minutes. This helps them firm up.
Coat and Fry the Falafel
- Heat the vegetable oil in a deep pot or large skillet over medium heat. Roll each falafel in sesame seeds. Carefully place the falafel in the hot oil, ensuring not to overcrowd the pan. Fry in batches until golden brown and crispy on all sides (about 3-4 minutes per batch).
Serve and Enjoy
- Remove the falafel from the oil and place on a paper towel-lined plate to drain excess oil. Serve warm with your favorite dips, such as hummus or tahini sauce. Enjoy!
Recipe Notes
Expert Tips for Perfect Carrot Falafel
- Soaking is Key: Soaking the chickpeas overnight is crucial for achieving a smooth and creamy texture. Don't skip this step!
- Don't Over-Process: Pulse the ingredients in the food processor until coarsely ground; avoid over-processing, which can result in tough falafel.
- Refrigeration is Essential: Chilling the falafel before frying helps them hold their shape and prevents them from falling apart in the oil.
- Adjust Spice Levels: Feel free to adjust the amount of spices to your liking. If you prefer a spicier falafel, add a pinch of cayenne pepper or chili flakes.
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Recipe Nutrition
Calories: 1029kcalCarbohydrates: 8gProtein: 3gFat: 112gSaturated Fat: 16gPolyunsaturated Fat: 28.8gMonounsaturated Fat: 57.6gSodium: 855mgFiber: 2gSugar: 2g
sujata hande
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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