Spiced Carrot and Quinoa Falafels with Slaw

Carlin Peas Dried Peas falafel Gluten-free Light Peas Pulses Quinoa Flakes Summer Vegan Vegetarian Whole Peas

December 07, 2016

These fantastic falafels are deliciously fresh, light and spicy, combining crunchy carrot with creamy Quinoa Flakes and nutty Carlin Peas. We love Fava Bean Falafel but can't fault these for a change. This recipe was created by Niki of food blog Rebel Recipes, who we met at the Soil Association BOOM Awards, where she carried off the award for best food blog - well deserved!

Makes about 12 falafels to serve 3 to 4

Ingredients

For the Falafels

2 Carrots, roughly chopped
3 Spring Onions, roughly chopped
Handful Fresh Coriander
1 can Carlin Peas (or Chickpeas)
1 cup (or 80g) Quinoa Flakes
½ tsp Turmeric
1 tsp Garam Masala
1 tsp Chilli Flakes
½ tsp Sea Salt
4 tbsp Rapeseed Oil

For the Slaw

2 medium Carrots
½ Cabbage
3 Spring Onions
Handful Fresh Coriander

For the Dressing

2 tbsp Sesame Seed Oil
1 tbsp Tamari

Method

To Make the Falafels

Add the carrots and spring onion to your food processor and pulse a few times then add in the carlin peas (or chickpeas), quinoa flakes, coriander and spices. Blend until everything is combined.
Shape the mix into small patties (this should make about 12).
Add the oil to a large frying pan and fry on a medium heat for aprox 6- 7 minutes turning half way through.
Carefully place the falafel on to a plate.

To Make the Slaw and Dressing

Add all the chopped veggies to a large bowl and mix.
Pop the dressing ingredients into a jar with a lid. Close the jar then shake to combine.
Pour the dressing over the veg and stir to combine.

Serve the falafels with the slaw - and perhaps some Fava Bean and Green Pea Flatbreads on the side.

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