Baked carrot & coriander falafel pittas

Baked carrot & coriander falafel pittas

These Baked Carrot & Coriander Falafel Pittas will prove to be a big hit! Skip the deep frying and enjoy these easy-to-make falafels with fresh salad and a skinny Greek yogurt and sriracha sauce or your favourite vegan alternative. You’ll never buy falafels from the supermarket again!

Can you believe that I’ve been blogging about vegetarian food on and off for a couple of years now and I’m only just getting round to do a post about falafel?

It’s such a cliche but there are loads of good reasons why most vegetarians (and carnivores alike!) enjoy a good falafel: they taste so so good, they have a fantastic texture, they’re great for snacking on but they can easily be turned into a meal, they’re very cheap to make and they can be cooked in big batches. What’s not to love?

Today I wanted to share how to make these Baked Carrot & Coriander Falafel Pitta Sandwiches and show you just how easy it is to prepare them at home. They taste loads better than the dry supermarket alternatives and once you get the hang of the method, you’ll be able to start experimenting with loads of different flavours (or if you’re anything like me, just throw in whatever you have left in the fridge).

Traditionally, you would prepare falafels using dried chickpeas which have been soaked in a bowl of water overnight. This is what gives them that nice and crumbly texture and, if you’re not pressed for time, I totally recommend you do that. However I don’t always have the time and foresight for something like that, especially since my daughter Dinky was born, so I started preparing them using tinned chickpeas, an ingredient that’s never missing from our kitchen cupboards.

This has turned my Baked Carrot & Coriander Falafel Pittas into a meal that I can whip up whenever we need a quick dinner. I like to serve them with a skinny fat-free Greek yogurt and sriracha sauce for us grown ups while Dinky enjoys her deconstructed (she hasn’t quite grasped the concept of a sandwich yet!) with hummus and pitta on the side. I often double up and keep leftovers in the fridge for snacking.

MY TOP TIPS FOR MAKING THE BEST BAKED FALAFELS AT HOME:

  • Ensure that you pat the chickpeas dry using paper towel before putting them in the food processor. This, together with a little flour, will stop them from falling apart when cooked.
  • Pay close attention when pulsing the chickpeas and the other ingredients in the food processor: you want coarse breadcrumbs rather than a thick paste. So pulse slowly until you have this texture.
  • Baked falafels can often dry out in the oven but adding flour to the mixture will keep them fluffy.
  • Don’t skimp on the olive oil – make sure your baking tray is greased and brush the tops of the falafels with a little more oil once they’re on the tray.

HOW TO MAKE MY BAKED CARROT & CORIANDER FALAFEL PITTAS

To make the falafels, start by greasing a baking tray with olive oil and placing it in the oven. Switch it on and pre-heat to 200C degrees.

Pat the chickpeas dry using kitchen paper and place them in a food processor with the carrot, garlic, cumin, coriander (fresh and ground) and plain flour. Slowly pulse until you get a coarse breadcrumb texture, then use your hand to form 6 balls. Place them on the hot baking tray and brush the tops with a bit more olive oil. Bake for about 25 minutes, gently turning them half way through.
I think these falafels taste best just warm or at room temperature so, once cooked, allow them to cool. This will also allow them to firm up.

Prepare your sauce by mixing the Greek yogurt and sriracha in a small bowl and serve these Baked Carrot & Corianderl Falafels with toasted pitta breads and your favourite salad. I chose wild rocket and grated carrot but anything from tomatoes and cucumber to grated beetroot and lettuce will work a treat too.

For a vegan pitta sandwich and a great option for kids, enjoy these baked falafels with a good dollop of hummus.

BAKED CARROT & CORIANDER FALAFEL PITTAS WITH YOGURT-SRIRACHA SAUCE

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 2 servings

DESCRIPTION

These Baked Carrot & Coriander Falafel Pittas will prove to be a big hit! Skip the deep frying and enjoy these easy-to-make falafels with fresh salad and a skinny Greek yogurt and sriracha sauce or your favourite vegan alternative. You’ll never buy falafels from the supermarket again!

INGREDIENTS

For the falafels:
1 400g can of chickpeas, drained and rinsed
100g of carrot, chopped
1 garlic clove
1 tsp of ground cumin
1 tsp of ground coriander
A handful of fresh coriander
1 tbsp of plain flour
Salt and pepper to taste
Olive oil for greasing
For the sauce:
100g fat-free Greek yogurt
1 tsp sriracha hot sauce
2 large pittas, wild rocket and grated carrot to serve

INSTRUCTIONS

  1. Pre-heat the oven to 200C degrees. Grease a baking tray with olive oil and place in the oven to heat up.
  2. Using paper towel, pat the chickpeas dry, then place them in a food processor with the remaining falafel ingredients. Pulse slowly until you get a coarse breadcrumb texture. Taste the mixture and adjust the seasoning if necessary.
  3. Using your hands, scoop up the mixture and form 6 balls. Press them into patties and place them on the hot baking tray. Brush the tops with a little more olive oil and bake for about 25 minutes, flipping them half way through.
  4. While the falafels are in the oven, prepare the sauce by combining the Greek yogurt and sriracha in a small bowl. Chill until ready to serve.
  5. Take the falafels out of the oven and allow them to cool down to just warm or room temperature.
  6. Serve with toasted pittas with the yogurt and sriracha sauce, wild rocket and grated carrot.

NOTES

  • Suitable for vegans if you swap the yogurt-sriracha sauce for your favourite dairy-free sauce. Hummus is an excellent choice!
  • This is my trusted mini food processor if you’re looking to buy one. I use it daily to make anything from falafels to pesto sauce.
  • My Baked Carrot & Coriander Falafels keep very well in the fridge, which makes them a great option for Meal Prep.

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