Carrot and lentil falafel


Cooking time:
22 min.
Number of person:
Type of product:


Ingredients for 15 falafels:

180g raw carrots
160g cooked red lentils
½ teaspoon fresh grated ginger
¼ tsp. turmeric
1 teaspoon salt
80g cooked cannellini or white beans
2 tablespoons flaxseed
2 tablespoons white sesame seeds

Step 1

Peel the carrots and cut them into pieces of about 3cm. Wrap them in baking paper and cook them in the oven in the microwave mode on full power for 5 minutes. You should get 90gr. of cooked carrots.

Step 2

Let them cool completely before blending them together with the cooked lentils, grated ginger, salt and cooked cannellini beans.

Step 3 and 4

Form into 20cm balls, slightly flattened. Gently toss them in the seed mixture and place them, slightly spaced, on top of a baking tray lined with parchment paper. Bake them in a 190° ventilated oven for 17 minutes.

Allow them to cool before moving them from the baking sheet.
Serve the falafel with the vegan aioli and a few teaspoons of carrot leaf pesto.

Vegan aioli


25g unsweetened soy milk
1 clove of baked garlic
60g seed oil
½ teaspoon salt
1 teaspoon lemon juice


Cut off the top of the garlic head. Cover it with aluminum foil and place it on a rack and place it in the centre of your oven. Set fan assisted mode at 200° for 30/40 minutes or until completely softened. Scoop out the pulp from a baked garlic clove and place it in a high-sided container with the soy milk.

Start blending with an immersion blender and flush with the seed oil until the mixture is firm and frothy. Now adjust salt and lemon juice to taste.

Carrot leaf pesto


50g carrot leaves
70ml evo oil
2 level tablespoons nutritional yeast or vegan parmesan cheese
1/2 clove garlic
1 tablespoon pine nuts or cashews
1/2 teaspoon salt
½ teaspoon pepper
¼ lemon juice only
50g baby spinach (optional)

Procedure: Blend all ingredients together until smooth.