Curried Carrot Baked Falafel - A healthy twist on traditional falafel. Serve as part of a hearty plant-based meal, eat them as snacks, or pop them in packed lunches!
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Friends, Curried Carrot Baked Falafel just showed up, and by this I mean textured little balls of deliciousness with a really lovely light texture. They are baked not fried so naturally oil-free, gluten-free, incredibly flavorful with just the right amount of spice, and they are packed with healthy, nourishing ingredients.
If you think they sound a bit familiar, that's because this recipe is an adaptation of my Curried Carrot Fritters. I love the leftover fritters cold the next day, so tried rolling them up into balls to make them more snack and lunch-box-friendly. With a few small tweaks it worked and here we are!
Whilst they aren't like traditional falafel because there are no actual smushed chickpeas in them, I think as they are made from chickpea flour I can get away with calling them falafel.
Mel x
Variations
I like to use a combination of many different spices in this falafel recipe for really punchy flavor but if you aren't into a lot of spice or you don't have them all in your pantry feel free to switch things up. You can use just the curry powder without the individual spices, add different spices, or even omit all of the spices completely.
It's the same situation with the herbs. Sometimes I add cilantro, sometimes I add parsley, and sometimes I use carrot tops or a combination of all three.
If you have no herbs or carrot tops that's fine too! As long as you keep the carrot, onion, chickpea flour, and water as written in the recipe the falafel will work well.
Serving Suggestions
I love to build a hearty plant-based meal around the carrot falafel. We have been making the tastiest power bowls with a grain of some kind in the bottom, roasted veggies, some steamed leafy greens or crispy salad, a few of these Curried Carrot Baked Falafel, and a drizzle of tasty green sauce, hummus, natural vegan yogurt, or tahini. So good!
They are also great for picnics, snacks, and lunch boxes, with salads, and stuffed in pita bread/wraps.
Recipe
Curried Carrot Baked Falafel
Author:Ingredients
- 3 cups (300 grams) grated carrots
- 1 medium onion , grated
- 3 cloves garlic , minced
- 1 cup (100 grams) chickpea flour
- 1 big handful (½ cup) carrot tops, fresh cilantro, or parsley , chopped finely
- 5 teaspoons curry powder
- 1 tablespoon ground flaxseed
- 1 teaspoon baking powder
- ¾ teaspoon sea salt
- ¼ teaspoon ground black pepper
- About ¼ cup (60 ml) water
Optional for extra punchy flavor
- ¼ teaspoon ground coriander
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cumin
- ¼ to ½ teaspoon red chili pepper flakes
INSTRUCTIONS
- Preheat oven to 400°F (200°C) and line a baking tray with parchment paper or a silicone baking mat.
- Tip - If you have a food processor use the grating attachment to grate the onion and carrot quickly and easily.
- In a large bowl add the grated onion, carrot, and garlic and mix to combine.
- Add everything else except the water. Stir together thoroughly.
- Add the water gradually, stirring as you go. You might not need it all. You need it to become a very thick, stodgy, batter that is sticky but that can be squeezed together into balls with your hands. As soon as it reaches that stage stop adding the water.
- Roll into tight walnut-sized balls (using a cookie or ice cream scoop to measure the batter will help keep them all the same size). Place each ball on the prepared baking tray and bake for 25-30 minutes until firm to the touch and just starting to turn golden.
NOTES
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NUTRITION
Recipe FAQs
I think it will be fine but I haven't personally tried it yet. If I had to guess I'd say 350°F for about 15 to 18 minutes should do it.
Dreena says
I love these falafels! lots of flavor going on plus super colorful to boot!!
Rachel says
OMG, these are delicious! I'll definitely be making these again! It's great to have a new addition to the lunch box / picnic repertoire.
Scott C Ausburn says
Thanks for the great recipe . I made these for my family picnic for the 4th of July and they were a hit.I'm always on the lookout for ways to use carrots coz they are so nutritious plus they are one of the cheapest food you can buy.With these being baked instead of fried i don't have to worry about the fat ; )
A Virtual Vegan says
I'm so pleased you enjoyed them Scott. Thank you for taking the time to leave feedback. It's much appreciated!
Sarah says
OMG I love everything about these! Delicious! And love that we can use the carrot tops!
Jenn says
These cute little curry carrot falafels are excellent in my kids' lunch boxes! Thanks Mel!
Sarah says
Made them as soon as the email came. So good!