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Spicy Chickpea and Carrot Falafels


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Ingredients

12 portion(s)

  • 2 medium carrots, roughly chopped
  • 1 can chickpeas (rinsed and drained)
  • 1/4 red onion
  • 2 birdseye chillis (stalk removed)
  • 2 heaped tablespoons chickpea flour (besan flour)
  • 1 tablespoon cummin powder
  • 1 tablespoon paprika, smoked
  • 2 egg whites
  • salt (Himalayan)
  • black ground pepper
  • panko breadcrumbs
  • vegetable oil (for deep frying)
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    Preparation
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    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

  1. Place carrot, onion and chillis in TM bowl and chop for 4 seconds on sp 5.

     

  2. Add rinsed and drained chickpeas, egg whites, paprika, cummin, flour, salt and pepper.  Mix 3 seconds on sp2.

  3. Make into 12 balls or pat flat in palm of your hands to resemble falafel shape. 

  4. Roll in Panko breadcrumbs. 

  5. Deep fry in hot oil until golden.  Then drain on kitchen paper before serving. 

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Accessories you need

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Tip

Note :  if the mixture is still sticky, you can add a tablespoon of fresh breadcrumbs.  I use Panko breadcrumbs to coat as it gives the falafels a lovely crunchy coating. 

You can also leave out the chilli if you want to serve to the kiddies. 

Don't forget you can do this with any vegetable you have (sweet potato, potato, peas, etc.)  You can even add parmesan cheese (30g).   Just make sure you add the can of chickpeas!!

For the Gluten free option - add brown rice flour, gluten free plain flour, chickpea flour, gluten free fresh breadcrumbs.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Very easy and lovely I used dried chick peas that...

    Submitted by Jenny MT on 21. May 2017 - 18:38.

    Very easy and lovely. I used dried chick peas that I have simmered for an hour. I used corn tortilla flour instead of breadcrumbs and it needed more salt than I added. I think garlic would be good. Thanks, will make again!

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  • Before cooking I found the mixture a bit moist and...

    Submitted by jarod63 on 13. January 2017 - 19:47.

    Before cooking I found the mixture a bit moist and difficult to coat in breadcrumbs without the patties breaking up. I found that much smaller patties were easier to handle and so the recipe made 20 rather than 12.

    Once cooked the patties were firm and fine to handle and tasted great.

    I will try using slightly smaller carrots next time so the mixture should be a bit drier.

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  • Great! Slight variation: I

    Submitted by Parmarc on 2. January 2015 - 13:30.

    Great! Slight variation: I added a can of four been mix instead of chickpeas plus garlic, ginger and lemon juice. I replaced PanKo breadcrumbs with combo of polenta and pecorino cheese and they were delicious!

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  • Defintely will make again.

    Submitted by Liem on 18. April 2014 - 13:37.

    Defintely will make again. Lovely and tasty. Easy to make. Can make n a small size for nibbles

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  • Easy and yum! Thanks

    Submitted by Thermomistress on 24. September 2013 - 23:08.

    Easy and yum! Thanks

    Steph Sofield- Thermomix Consultant 

    Find me on Facebook 'Thermomistress'!

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