Carrot Falafel with Sesame Seeds

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Beta carotene, garbanzo morsels.
(original recipe published on HuffPost)



1 tin 400g chickpeas (or soak & cook your own!)

3 carrots

⅓ cup sunflower seeds

¼ cup cashews

2 cloves of garlic, minced

1 free-range egg, lightly beaten

1 tbsp. coconut oil

1 tsp. ground cumin

1 tsp. ground coriander

1 tsp. paprika

½ tsp. turmeric

¼ tsp. black pepper

Pinch of sea salt

Fresh parsley, chopped

4 tbsp. sesame seeds

Yogurt Dip

4 tbsp. organic, full fat sheep yogurt (or plain coconut yogurt)

1 lime, juice and zest of

Fresh mint and parsley, chopped

Drop of maple syrup (about ¼ tsp. max)

Pinch of sea salt


Preheat oven to 350°F. 

Lightly pan fry the nuts and seeds until fragrant and toasted. Add these to a food processor pulsing until you reach desired texture. Set aside.

Add the carrots to the food processor and pulse. Rinse and drain the chickpeas, add alongside the carrots blending until combined.

Add the nuts and seeds back in, garlic, egg, coconut oil, herbs, and spices making sure everything is mixed well until incorporated.

Pour the sesame seeds into a shallow dish. Taking tablespoons at a time of the mixture, form balls, and then roll into the sesame seeds until covered. Pop these on a lined baking sheet continuing until all the mixture is gone.

Bake in the oven for 20-25 minutes. Flip them over after the first 10 so they get evenly crispy on the outside.

While the falafels are baking make the yogurt dip. Add the yogurt, lime juice and zest, fresh herbs, and seasoning to a small bowl and whisk together until combined.

Serve with the falafel, warm from the oven.