Carrot and lentil falafel

Name: Carrot and lentil falafel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 180 g Raw carrots; 160 g Cooked red lentils; ½ tsp Fresh grated ginger; ¼ tsp Turmeric; 1 tsp Salt; 80 g Cooked cannellini or white beans; 2 tbsp Flaxseed; 2 tbsp White sesame seeds; 25 g Unsweetened soy milk; Baked garlic, 1 clove; 60 g Seed oil; ½ tsp Salt; 1 tsp Lemon juice; 50 g Carrot leaves; 70 ml Extra virgin olive oil; 2 level tbsp Nutritional yeast or vegan parmesan cheese; ½ Clove garlic; 1 tbsp Pine nuts or cashews; ½ tsp Salt; ½ tsp Pepper; ¼ Lemon juice only; 50 g Baby spinach (optional)

These baked falafel are made with carrots, lentils and cannellini beans, lightly coated in seeds for extra crunch. Served with creamy vegan aioli and carrot leaf pesto, they’re a simple, flavourful dish with a soft centre and crisp finish.

Preparation Time:

15 min

Cooking:

30 min

People:

Difficulty:

Medium

Course:

Diet:

Chef:

Barbara Panetti

Ingredients

Falafel (15 pieces)

180 g Raw carrots

160 g Cooked red lentils

½ tsp Fresh grated ginger

¼ tsp Turmeric

1 tsp Salt

80 g Cooked cannellini or white beans

2 tbsp Flaxseed

2 tbsp White sesame seeds

Vegan Aioli

25 g Unsweetened soy milk

Baked garlic, 1 clove

60 g Seed oil

½ tsp Salt

1 tsp Lemon juice

Carrot leaf pesto

50 g Carrot leaves

70 ml Extra virgin olive oil

2 level tbsp Nutritional yeast or vegan parmesan cheese

½ Clove garlic

1 tbsp Pine nuts or cashews

½ tsp Salt

½ tsp Pepper

¼ Lemon juice only

50 g Baby spinach (optional)

DID YOU KNOW THAT

Traditional Falafel Recipe

Did you know that Falafel is traditionally made with chickpeas?

Explore the classic version

Proceedings

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.

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

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

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

Blend the carrot leaves together with extra virgin olive oil, nutritional yeast, garlic, pine nuts until smooth. Add salt, pepper and lemon juice and mix.

If you wish, you can add baby spinach to the mix.

Carrot and lentil falafel

Ingredients

Traditional Falafel Recipe

Products used

Proceedings

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