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!
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 flavourful 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.
How To Make Carrot Falafel
These falafel are really easy to make and the only time-consuming part is the grating of the carrots and onion. If you have a food processor though, even the grating is easy as it does all of the hard work for you in seconds. I LOVE my food processor!
Once that's done it's just a case of combining everything in a bowl, rolling the mixture into balls, then baking.
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, vegan yogurt, or tahini. So good! They are also great for picnics, snacks, and lunch boxes, with salads, and stuffed in pita bread and wraps.
Tips For Storing
Once cool, store your carrot falafel in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months. Defrost either overnight in the fridge or on the counter at room temperature for 45 minutes or so.
Reheating Instructions
Enjoy leftovers cold, or reheat by placing them on a baking tray and baking at 300°F (150°C) for 10 to 15 minutes. You can also air fry them at 300°F (150°C) for 6 to 7 minutes.
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.
More Carrot Recipes
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Recipe
Curried Carrot Baked Falafel
Author:Ingredients
- 3 large carrots , (approx 300 grams or 11 oz)
- 1 medium yellow onion
- 3 cloves garlic , minced
- 2 tablespoons curry powder
- 1 cup (100 grams) chickpea flour
- 1 teaspoon baking powder
- ¾ teaspoon sea salt
- 1 big handful or ½ cup fresh cilantro , (or parsley, or carrot tops) chopped finely
- 1 tablespoon ground flaxseed
- ¼ teaspoon ground coriander
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cumin , or ½ teaspoon cumin seeds
- ¼ teaspoon ground fennel or ½ teaspoon fennel seeds
- ½ teaspoon red chili pepper flakes
- ¼ cup (60 ml) water
INSTRUCTIONS
- Grate the onion and the carrot. I use the grater attachment with my food processor. It makes the job so quick and easy!
- To a large bowl add the onion, carrot, and minced garlic. Mix well.
- Add everything else except the water and stir together really well making sure all the spices are distributed well. Then 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 an ice cream scoop to measure the batter will help keep them all exactly 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.
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!
A Virtual Vegan says
Thank you so much for your tips Marcia. I have added them to the notes in my phone so I can refer to them when we are there. Hope you enjoyed the falafel!
Sarah says
OMG I love everything about these! Delicious! And love that we can use the carrot tops!
Dreena says
I love these falafels! lots of flavor going on plus super colorful to boot!!
Jenn says
These cute little curry carrot falafels are excellent in my kids' lunch boxes! Thanks Mel!
Casey says
Yum!
Sarah says
Made them as soon as the email came. So good!