Roasted carrot falafel, tahini drizzle
Roasted carrot falafel, tahini drizzle
Ingredients
For the Roasted Carrot Falafel
- 1 pound carrots, peeled and roughly chopped
- 2 tablespoons olive oil, divided
- 1 canned chickpeas, 15 ounce can, drained and rinsed
- 1/2 red onion, small, roughly chopped
- 2 garlic cloves, minced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
For the Tahini Drizzle
- 1/4 cup tahini
- 2 tablespoons lemon juice, freshly squeezed
- 1 garlic clove, small, minced
- 1/4 teaspoon salt
- 2 to 4 tablespoons cold water
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400°F - 2
Toss the chopped carrots with 1 tablespoon of olive oil and 1/4 teaspoon of salt on the prepared baking sheet. Roast for 20 minutes, or until tender and slightly caramelized. Remove from oven and let cool slightly.
⏱️ 20 min•🌡️ 400°F - 3
While carrots are roasting, combine the drained chickpeas, chopped red onion, minced garlic, chopped fresh parsley, chopped fresh cilantro, ground cumin, ground coriander, smoked paprika, remaining 3/4 teaspoon of salt, black pepper, and the remaining 1 tablespoon of olive oil in a large food processor.
⏱️ 10 min - 4
Add the roasted carrots and all-purpose flour to the food processor. Pulse until the mixture is well combined but still has some texture (do not over-process into a paste).
⏱️ 2 min - 5
Using your hands, form the falafel mixture into 12 to 16 small patties, about 1 1/2 inches in diameter and 1/2 inch thick. Place them on the same parchment-lined baking sheet used for the carrots, or a new one if needed.
⏱️ 7 min - 6
Bake the falafel patties for 20 minutes, flipping halfway through, until golden brown and slightly firm.
⏱️ 20 min•🌡️ 400°F - 7
While the falafel bakes, prepare the tahini drizzle. In a small bowl, whisk together the tahini, fresh lemon juice, minced garlic, and 1/4 teaspoon of salt. Gradually whisk in the cold water, 1 tablespoon at a time, until the sauce reaches your desired consistency (it should be pourable but not too thin).
⏱️ 5 min - 8
Serve the roasted carrot falafel warm, drizzled generously with the tahini sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted carrot falafel, tahini drizzle
Ingredients
For the Roasted Carrot Falafel
- 1 pound carrots, peeled and roughly chopped
- 2 tablespoons olive oil, divided
- 1 canned chickpeas, 15 ounce can, drained and rinsed
- 1/2 red onion, small, roughly chopped
- 2 garlic cloves, minced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
For the Tahini Drizzle
- 1/4 cup tahini
- 2 tablespoons lemon juice, freshly squeezed
- 1 garlic clove, small, minced
- 1/4 teaspoon salt
- 2 to 4 tablespoons cold water
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400°F - 2
Toss the chopped carrots with 1 tablespoon of olive oil and 1/4 teaspoon of salt on the prepared baking sheet. Roast for 20 minutes, or until tender and slightly caramelized. Remove from oven and let cool slightly.
⏱️ 20 min•🌡️ 400°F - 3
While carrots are roasting, combine the drained chickpeas, chopped red onion, minced garlic, chopped fresh parsley, chopped fresh cilantro, ground cumin, ground coriander, smoked paprika, remaining 3/4 teaspoon of salt, black pepper, and the remaining 1 tablespoon of olive oil in a large food processor.
⏱️ 10 min - 4
Add the roasted carrots and all-purpose flour to the food processor. Pulse until the mixture is well combined but still has some texture (do not over-process into a paste).
⏱️ 2 min - 5
Using your hands, form the falafel mixture into 12 to 16 small patties, about 1 1/2 inches in diameter and 1/2 inch thick. Place them on the same parchment-lined baking sheet used for the carrots, or a new one if needed.
⏱️ 7 min - 6
Bake the falafel patties for 20 minutes, flipping halfway through, until golden brown and slightly firm.
⏱️ 20 min•🌡️ 400°F - 7
While the falafel bakes, prepare the tahini drizzle. In a small bowl, whisk together the tahini, fresh lemon juice, minced garlic, and 1/4 teaspoon of salt. Gradually whisk in the cold water, 1 tablespoon at a time, until the sauce reaches your desired consistency (it should be pourable but not too thin).
⏱️ 5 min - 8
Serve the roasted carrot falafel warm, drizzled generously with the tahini sauce.
⏱️ 1 min