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Carrot and Coriander Falafel


This recipe showcases Coriander Seeds and Cumin.


For the falafels
1 tsp. cumin seeds
1 tsp. coriander seeds
2 x 400g cans chickpeas, drained
salt and freshly ground black pepper
1½ tsp. baking powder
1 tbsp. plain flour
100g carrot, finely grated (moisture squeezed out)
1 red chilli, finely chopped
1 tbsp. chopped fresh coriander
1 garlic clove, crushed
2 tbsp. chopped fresh parsley
1 lemon, zest only
vegetable oil, for frying

sesame seeds, to garnish

For the yoghurt dip
100ml Greek yoghurt
1 tbsp. chopped fresh coriander
1 tbsp. chopped fresh mint
1 lime, juice only
1 tbsp. tahini


For the falafels, toast the cumin and coriander seeds in a dry frying pan for 1-2 minutes, or until fragrant. Grind the seeds in a pestle and mortar.

Blend the toasted spices together with the remaining falafel ingredients in food processor until well combined.

Shape spoonfuls of the falafel mixture into balls and set aside on a plate.

Meanwhile, heat 1cm/½in vegetable oil in a frying pan and fry the falafels for 1-2 minutes on each side. Remove the falafel from the pan with a slotted spoon and set aside to drain on kitchen paper. Sprinkle with the sesame seeds.

For the yoghurt dip, blend the Greek yoghurt, coriander, mint, lime and tahini in a food processor until smooth.

Serve the falafels with toasted pitta breads and the yoghurt dressing alongside.

Source: Simon Rimmer - Something for the Weekend

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