Carrot Falafels with Zhug Recipe

By Adam Koor

Carrot Falafels with Zhug Recipe

Carrot Falafels with Zhug Recipe

Serves 4

  • 200g chickpeas
  • 1 small piece of ginger
  • 2 garlic cloves
  • 200g carrots
  • 1 bunch of coriander
  • 3 tbsp lemon juice
  • 1/2 tbsp honey
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • Vegetable oil, to fry


  • 2-3 jalapeños
  • 2 sprigs of mint
  • 3 bunches of coriander
  • 2 garlic cloves
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/2 tsp honey


How to make this Carrot Falafels with Zhug Recipe:

1. The day before you intend to serve the falafels, cover the chickpeas with plenty of water and leave to soak overnight.

2. The next day, drain the chickpeas well. Peel the ginger and garlic and roughly chop. Peel the carrots, dice half of them and finely grate the other half. Pluck the coriander leaves from the stems. Discard the stems.

3. Place the chickpeas, ginger, garlic, carrots and coriander in a large bowl. Using a stick blender, puree to a paste. Add the lemon juice, honey and spices, puree again. Season with herb salt.

4. To make the zhug, halve the jalapeños lengthways, remove the seeds and chop. Pluck the herb leaves from the stems. Chop the leaves finely, discard the stems. Peel the garlic and chop. Place the jalapeños, herbs and garlic into a bowl with the lemon juice, oil and honey. Use a stick blender to puree. Season well with salt.

5. Heat 5cm of vegetable oil in a large saucepan over high heat. Form 16 falafels from the falafel mixture. Fry the falafels in batches for 4-5 minutes, or until golden. Use a slotted spoon to remove the falafels from the oil and drain on paper towel. Serve with the zhug.



Use a wooden spoon to test if the oil is hot enough: the temperature is right when small bubbles rise on the stick.


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