Falafel with carrot salad

Matt Tebbutts version of home-made falafel served with a lemony tahini carrot salad will be a sure-fire hit at any vegetarian dinner table
By Matt Tebbutt
Falafel with carrot salad
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the falafel

  • 400 g cooked chickpeas, rinsed in cold water and drained if from a tin
  • 4 tbsp chickpea flour, plus extra for dusting
  • ½ onions, chopped
  • 2 tsp coriander seeds, crushed
  • 2 tsp cumin seeds, crushed
  • 3 cloves garlic, finely chopped
  • 1 green chilli, finely chopped
  • 1 red chilli, finely chopped
  • 1 tbsp chopped coriander
  • 1 tbsp chopped parsley
  • olive oil, for frying

For the salad

  • 4 carrots, cut into batons
  • 1 lemon, juice only
  • 1 tbsp sesame seeds
  • handful coriander, chopped
  • 1 tbsp tahini
  • 4 tbsp yogurt

To serve

  • chopped parsley
  • 4 lemon wedges
  • flatbreads


1. For the falafel: blend together all of the falafel ingredients (except the olive oil) in a food processor or blender. Using your hands, shape the mixture into golf ball-size rounds and roll each falafel in gram flour.

2. Heat enough oil to cover the base of a frying pan over a medium heat. Fry the falafels for 5-7 minutes, or until golden-brown and cooked through - you will probably need to do them in batches. Remove with a slotted spoon and transfer to a plate lined with kitchen paper to drain.

3. For the salad: combine the carrots, lemon juice, sesame seeds and coriander in a salad bowl. Mix the tahini and yogurt together in a small bowl.

4. To serve, arrange some salad on each plate, top with a few falafels, drizzle over the tahini and yogurt dressing. Garnish with chopped parsley and a wedge of lemon. Serve with flatbreads.

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