Recipes for Kim: Carrot and cumin falafels.

This carrot and cumin falafel recipe is part of a personal project, Recipes For Kim, where a reader has sent me a list of the ingredients in her kitchen cupboard and I promised to write some recipes around them. These aren’t costed, as this isn’t my kitchen cupboard! First up, falafels…

Carrot and cumin falafels.

Ingredients (makes 12):

3tbsp vegetable oil
1 onion
400g chickpeas
shake of cumin
1 carrot
Tbsp flour for dusting your hands.

How To:

1. Heat the oil in a large sauté pan. Peel and finely chop the onion, and grate the carrot. (I grate the onion too so it’s finer, but it’s a pain to do!) Fry together over a low heat for a few minutes until softened.

2. Tip into a large mixing bowl with the chickpeas, and a shake of cumin.

3. Mash it all together with a potato masher (or a fork) until the chickpeas have broken down into a mush. The oil from the carrots and onion will help combine the chickpeas together, but you may need to add a tiny bit more.

5. Flour your hands, and mould into golf ball shapes. Heat the oil in the sauté pan and fry until golden brown and slightly crispy on the outside.

Serve with couscous made up with chicken stock and frozen spinach.

Jack Monroe. Follow me on Twitter @MsJackMonroe. Find me on Facebook at

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