The addition of carrot and ginger adds something a little different to these falafels. Serve Carrot Falafels with Zhug, Zhug is a spicy green hot sauce, made with jalapeños, fresh mint and coriander. It’s great condiment for steak or grilled chicken.
Carrot Falafels with Zhug Recipe
Serves 4
Ingredients:
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
Zhug
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
Method:
The day before you intend to serve the falafels, cover the chickpeas with plenty of water and leave to soak overnight.
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.
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.
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.
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.
Smart Tip:
Use a wooden spoon to test if the oil is hot enough: the temperature is right when small bubbles rise on the stick.