These Carrot & Split Pea Falafels are a delightful twist on the classic falafel recipe. Packed with the natural sweetness of carrots and the earthy flavor of split peas, they are both nutritious and delicious. Whether baked or air-fried, these falafels are golden, firm, and perfect for a healthy snack or meal. Pair them with baba ganoush or 'pois-camole' for a complete experience!
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Place the carrots in a food processor and pulse until they are coarsely chopped.
Add the remaining ingredients to the food processor and blend, stopping occasionally to scrape down the sides of the bowl.
Continue blending until the mixture is roughly combined. It doesn’t need to be completely smooth.
Shape the mixture into small balls.
Bake in the oven or cook in an air fryer at 180°C (350°F) for 15 to 20 minutes, or until golden and firm.
For extra crispiness, lightly spray the falafels with oil before baking or air frying.
Serve with a side of hummus, baba ganoush, or a fresh salad for a complete meal.
If the mixture feels too wet, you can add a small amount of chickpea flour or breadcrumbs to help bind it.
Can I use canned carrots instead of fresh ones?
Fresh carrots are recommended for their texture and flavor, but you can use canned carrots if you drain them well and adjust the mixture's consistency.
Can I freeze these falafels?
Yes, you can freeze the uncooked falafel balls. Simply thaw them before baking or air frying.
What can I use instead of tahini or cashew butter?
You can substitute tahini or cashew butter with almond butter or sunflower seed butter for a similar texture and flavor.
Can I make these falafels without a food processor?
Yes, you can finely grate the carrots and mash the split peas with a fork or potato masher, though the texture may be slightly different.
Are these falafels gluten-free?
Yes, this recipe is naturally gluten-free as long as your soy sauce is certified gluten-free.
