Carrot Falafel with Green Tahini Yogurt & Ketçhup

A classic Middle Eastern recipe with our own modern twist. Adding carrot to the falafel makes them lovely and moist with a hint of sweetness.


(Makes around 15 - 20 falafel)

A small bunch of Coriander
5tbsp Tahini
5tbsp Yogurt
Juice of ½ a Lemon
250g Chickpeas, soaked in water overnight
130g Yellow Split Peas, soaked in water overnight
2 Carrots
1 handful of Parsley Leaves, chopped
3 cloves of Garlic, peeled
1 onion
2tsp ground Coriander
2tsps ground Cumin
1tbsp Flour (gram or normal)
2tsp Baking Powder
2tbsp Sesame Seeds
Vegetable Oil for deep frying (i.e. sunflower, rapeseed oil)
Pomegranate Molasses Ketçhup
Salt and Pepper

First make the green tahini yogurt. Chop the coriander and put in a blender or a small liquidiser along with the tahini, yogurt and lemon juice and blitz until smooth. Pour into a bowl and refrigerate until ready.


Thoroughly drain the soaked chickpeas and split peas together and mix with your hands to combine the two pulses. Place half of the mixed pulses into a food processor and blitz for a few minutes until it forms a rough paste. Tip the paste into a large bowl then blitz the other half of the pulses and add to the bowl with the first half. Doing it in two lots ensures a better texture. Finely grate the carrots then put them into a food processor and pulse for 10 seconds. Add the carrots to the chickpea paste. Peel and roughly chop the onion, put it into the food processor along with the cloves of garlic, parsley, coriander, cumin and 2tsp salt. Blitz into a paste and add to the chickpea mix along with the flour and baking powder then mix together thoroughly with your hands so everything is well combined. Now you can shape the falafel, I like to use an ice cream scoop, if you don’t have one you can use a similar mould or you can just use your hands. Our ice cream scoop makes the mixture into rounds about the size of golf balls. Fill the scoop with the mixture and press slightly to help firm it up, then release the scoop straight onto a tray. If you are using your hands just form the mixture into flat balls with your hands by cupping the mixture firmly into equal sizes.


Leave to sit for 30 minutes in the fridge. At this stage you can keep the fridge to cook the next day or freeze until needed.
To cook the falafel; fill a heavy pan with oil to about 2/3 full. Heat the oil on a medium/high heat – it will be ready when you drop a piece of bread in and it sizzles (Caution, please be careful when cooking with hot oil). Now reduce the heat and start to cook the falafel in batches. We cook ours 5 at a time, but if your pan isn’t big enough you can do less as you don’t want to overcrowd the pan. Cook for 3-4 minutes or until it is golden brown, very gently mix them every now and then with a spoon. Remove cooked falafel with a slotted spoon and place onto kitchen paper on a plate. Cover with a double layer of foil to keep warm until all the falafels are done. Serve with the Pomegranate Molasses Ketçhup and the green tahini you prepared earlier. The falafel can be served either in a pitta or flatbread with salad, pickles and generous amounts of Ketçhup and tahini, or in a bowl with each for dipping.

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