Recipe and photography: Vicki Ravlich-Horan
2 cups grated carrot
1 cup fresh coriander
1 tin of chickpeas, drained and rinsed
1 spring onion, roughly chopped
1 cup Panko breadcrumbs
1 tsp cumin
1 tbsp Harissa
½ cup flour
1 tsp baking powder
½ tsp salt
2 tbsp sesame seeds
Place the carrot, coriander, chickpeas, spring onion, eggs, spices, salt and baking powder along with ½ cup of the breadcrumbs in a food processor and whizz. You want a paste consistency with still a little texture.
Chill in the fridge for at least half an hour before rolling into 25-30 balls. Mix the remaining breadcrumbs with the sesame seeds and roll the falafel in this before deep frying (in batches) until golden brown.
We served ours with cumin roasted baby carrots, baby spinach, blanched green beans and a dressing made with natural yoghurt mixed with a little sweet chilli sauce and chopped coriander.
Cumin Roasted Carrots
Toss the baby carrots with 2 tbsp olive oil, 2 tsp cumin seeds and a good pinch of salt. Roast at 180°C for 15 minutes.