Turmeric and Carrot Falafels

By Simone Kruger, Yellow Papaya for Rugani Juice.
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Add these scrumptious falafels to a lunchbox, snack or as part of a meal. Easy, quick and a lovely snack even for party tables!

Prep 15 mins
Cook 20 mins
Ready-in 35 mins

Ingredients

1 can chickpeas, drained
100 ml Rugani 100% Turmeric Infused Carrot Juice
3 tbsp chickpea flour
1 tsp baking powder
½ tsp cumin
½ tsp paprika
1 tbsp olive oil
Salt and pepper to taste

Instructions

  1. Place all ingredients in a food processor and blend to a coarse texture. Don't blend to finely, you still need some texture to the mixture.
  2. If the mixture is to wet add more chickpea flour until you can form small balls.
  3. Form the mixture into small balls and flatten and place on a tray with baking paper.
  4. In a wide frying pan heat the olive oil over medium heat.
  5. Fry the falafels in batches until golden brown and place them on a paper towel. Alternatively, for a healthier option, bake in a pre-heated oven at 200 °C until golden brown.
  6. Pack into lunchboxes with hummus, vegetables, and fruit

Makes 15

 

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