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.
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.
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.
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!
Curried Carrot Baked FalafelAuthor:
- 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
- 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.