Carrot Falafel

October 2nd, 2009 / Comments 2

I planted tiny carrot seeds in May and I’ve been harvesting the fruits of my very minimal labor.

V Carrot 01a c egbert Carrot Falafel

Carrots fresh from the garden or from the market with their green tops still attached are sweet, crisp, and full of flavor. They bear little resemblance to the carrots grown hundreds of miles away, harvested months ago, and packaged in plastic bags.

A cousin of both Queen Anne’s lace and parsnips, the carrots were brought to Europe from Asia by the Moors in the 10th century. With more natural sugar than any other vegetable except beets, carrots are rich in carotene, which improves night vision, and are renowned as an anti-wrinkle agent.

According to some food historians, carrots originated in Afghanistan, which is enough of a reason to make a falafel with carrots as the primary ingredient.  Here’s how I did it.

Carrot Falafel

I diced and sauteed one medium onion in a tablespoon of butter until it was soft and beginning to brown. While the onion cooked, I grated two cups of carrots. I zapped half the carrots and a tablespoon of water in the microwave until the carrots were soft. It took about three minutes in my microwave. I put the remaining carrots into a mixing bowl.

I put the drained, cooked carrots, a can of rinsed and drained chickpeas, a tablespoon of lemon juice, a teaspoon of ground cumin, a big pinch of cayenne pepper, and half a teaspoon of salt into a food processor and pulsed the machine until the chickpeas were coarsely chopped. Then I combined the chopped chickpeas with the raw carrots and the cooked onions. I formed heaping tablespoonfuls of the mixture into patties and rolled them in breadcrumbs. I heated a couple of tablespoons of olive oil in a non stick skillet over medium heat and cooked the patties in batches until golden brown, about four minutes on each side. I served these carrot falafel with a simple sauce made by combining a couple of tablespoons of tahini, sesame paste, with a squeeze of lemon juice and enough water to make a sauce with the consistency of mayonnaise.

Replace the breadcrumbs with sesame seeds and you have a gluten free dish.

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Carrot Falafel

  • 1 medium onion
  • 1 T butter
  • 2 c of carrots
  • 1 can chickpeas
  • 1 T lemon juice
  • 1 t ground cumin
  • pinch of cayenne pepper
  • 1/2 t salti
  • 1 c breadcrumbs
  • 2 T olive oil
  • 2 T tahini
  • a squeeze of lemon juice
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