Carrot Falafel with a Tahini Sauce and Coriander Oil

The addition of vibrant carrot adds something a little different to these falafels. Serve the carrot falafels with a tahini sauce and a drizzle of coriander oil.

carrot falafel

Falafel are definitely my go to lunch particularly to take to work. Make ahead of time and keep in the fridge, their super easy to chuck into a box of salad and go. Because I eat quite a lot of falafel, its good to switch them up and experiment a bit with different pulses, spices and veg. I love these carrot falafel because their colourful, nutritious and the carrot adds a lovely sweetness.

carrot falafel

carrot falafel

Along with a salad I also like to have either hummus, baba gannoush or a yogurt dip to accompany my falafel. Ive recently been enjoying this tahini yogurt dip along with a herb oil. I dont always get round to making the accompaniments for my packed lunch, but will always make the effort if we have a mezze type tea. Whats your go to packed lunch? Im always looking for new inspiration for my lunch box.

I have another falafel recipe on the site if you want to check it out, there’s a really tasty carrot chutney to go with the falafel. Its actually my first ever post so the pictures are a bit cringe.

carrot falafel

Carrot Falafel with Tahini Sauce and Coriander Oil

carrot falafel

  • Prep Time: 30m
  • Cook Time: 30m

Ingredients

For the falafels

  • 1 Onion
  • 2 Cloves of garlic
  • 1 tsp. Oil
  • 100 g Grated carrot
  • 130 g Cooked rinsed chickpeas
  • 1 tbsp. Plain flour
  • 1 tsp. Ground cumin
  • 1/2 tsp. Chili flakes
  • 1 tsp. Smoked paprika
  • 1 tbsp. Tahini
  • Zest and juice of half a lemon
  • 20 g Fresh coriander
  • 20 g Fresh parsley
  • Salt and pepper

For the Tahini sauce

  • 1 Garlic clove crushed
  • 2 tbsp. Tahini
  • 150 g Natural yogurt
  • Juice of half a lemon
  • pinch Salt

For the Coriander oil

  • 40 g Fresh coriander
  • 3 tbsp. Olive oil
  • pinch Salt

To serve

  • Sesame seeds
  • Drizzle of honey
  • Radish sprouts optional

Instructions

For the falafels

  1. First gently fry the onion and garlic in the oil until soft then add to a blender.
  2. Heat the oven to 180c/160fan/350f/gas4. Add the rest of the falafel ingredients to the blender and blitz to a coarse paste. Lightly oil a baking sheet. Take a heaped tablespoon of the falafel mixture and roll into balls or use an ice cream scoop if you have one. Place the falafels on the tray and bake for 30 mins turning half way.
  3. To make the tahini sauce mix the yogurt, tahini, garlic, lemon juice and salt together in a bowl.
  4. For the coriander oil, in a blender blitz the coriander to a pulp then add the oil and salt and blitz again.
  5. Serve the falafels with the tahini sauce, some of the coriander oil, a drizzle of honey and a sprinkle of sesame seeds.
  • I made this for dinner tonight, and it was delicious. I use pomegranate seed as an extra topping . I serve it with a Basmati rice. Thank you for the wonderful recipe.

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