Carrot falafel

Boost your vegie intake.

  • 30 mins cooking
  • Makes 28
  • Print
Use up leftover carrots and boost your vegie intake to give your falafel a lighter taste and texture.
Team this delicious version of the ubiquitous falafel with chickpea tabbouleh, zucchini baba ghanoush and warm flatbread.
Looking for more Middle Eastern recipes?


  • 2 medium carrots (240g), grated coarsely
  • 1 small red onion (100g), chopped finely
  • 400 grams can chickpeas, drained, rinsed
  • 1 teaspoon ground cumin
  • 2 teaspoons harissa
  • ¼ cup (35g) plain flour
  • ½ teaspoon baking powder
  • 1 egg
  • 1½ cups (110g) panko (japanese) breadcrumbs
  • vegetable oil, for deep-frying
  • greek yoghurt and lemon wedges, to serve


  • 1
    Process carrot, onion, chickpeas, cumin and harissa in a food processor until finely chopped. Add flour, baking powder and egg, then season with salt and pepper. Process until mixture just comes together.
  • 2
    Transfer mixture to a large bowl; stir in ¾ cup (55g) breadcrumbs.
    Roll level tablespoons of carrot mixture into balls (mixture should make about 28); transfer to a tray. Roll falafel in remaining breadcrumbs to coat.
  • 3
    Fill a large saucepan or wok one-third with vegetable oil and heat to 180°C/350°F (or until a cube of bread browns in 15 seconds).
  • 4
    Deep-fry falafel, in batches, for 2 minutes or until golden and cooked through. Drain on paper towel.
  • 5
    Serve falafel with yoghurt and lemon wedges


Falafel can be prepared a day ahead. Roll in remaining breadcrumbs just before cooking.

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