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Carrot Falafel

Picture of carrot falafels

100g carrots, peeled, grated and moisture squeezed out
400g can of chickpeas, drained, rinsed and dried
1tbsp cornflour
½ garlic clove, crushed
½ ground cumin
½ ground coriander
Fresh coriander, chopped
1tsp salt
Sesame seeds, optional
Olive or vegetable oil

Serves 2, makes about 12

1. Add the carrots, chickpeas, garlic, spices, coriander, cornflour and salt to a food processor. Process until it forms a rough paste

2. Using a tablespoon, make large flat balls out of the mixture and place on a lined baking tray

3. Chill for 30 minutes. Then sprinkle with sesame seeds if desired

4. Heat a little oil in a non stick frying pan. Fry the falafels evenly for about 3 mins on each side until crisp and golden

5. Serve in wraps or on a salad

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