Carrot and coriander falafel
Crispy homemade falafels seasoned with toasted spices and finished with sesame seeds. A quick, golden treat perfect for wraps, salads, or snacking.
Updated : 08 September, 2025
Easy
About 20 min.
Ingredients
1 teaspoon
Ground cumin
1 teaspoon
Ground coriander
600 grams
Chickpeas
to taste
Salt
to taste
Ground black pepper
1.5 tablespoon
Baking powder
1 tablespoon
Flour
100 grams
Carrot
1
Red chilli pepper
1 tablespoon
Cilantro, coriander
1
Garlic
2 tablespoon
Parsley
1
Lemon
as needed
Vegetable oil
pinch
Sesame
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Add the spices to a food processor, add the rest of the falafel ingredients, and blend until everything is well combined.
Step 2
Scoop spoonfuls of the mixture, shape them into balls, and place them on a plate ready for frying.
Step 3
Heat about 1cm of vegetable oil in a frying pan, then cook the falafels for 1-2 minutes per side until golden and crisp.
Step 4
Lift them out with a slotted spoon, let them drain on kitchen paper, and finish with a sprinkle of sesame seeds.