Carrot Falafel
Recipe type: Vegetarian Main Dish
Author: Carol Egbert
Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Serves: 4
Carrot and chickpea patties, topped with tahini sauce - yum!
  • 1 medium onion, diced
  • 1 tablespoon unsalted butter
  • 2 cups carrots, coarsely grated - divided
  • 1 Tablespoon water
  • 1 19-ounce can of chickpeas, rinsed and drained
  • 1 Tablespoon lemon juice
  • 1 teaspoon ground cumin
  • pinch of cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1 cup breadcrumbs
  • 2 Tablespoons olive oil
  • Tahini Sauce
  • 2 Tablespoons tahini, (sesame seed paste)
  • 1 teaspoon lemon juice
  • water
  1. Saute onion in butter over medium heat until soft and beginning to brown.
  2. While onions cook, zap 1 cup of carrots with 1 Tablespoon water, in microwave until soft; about 3 minutes.
  3. Put drained, cooked carrots, chickpeas, lemon juice, cumin, cayenne pepper, and salt into food processor, pulsed until chickpeas are coarsely chopped.
  4. Combined chickpea mixture with 1 cup raw carrots and cooked onions.
  5. Form heaping tablespoonfuls of the mixture into patties and rolled in breadcrumbs.
  6. Heat olive oil in nonstick skillet over medium heat and cook patties in batches until golden brown, about four minutes on each side.
  7. Serve with sauce made by combining tahini with lemon juice and enough water to make a sauce with the consistency of mayonnaise.
Recipe by Vermont food from a country kitchen - Carol Egbert at