Recipes & Food Styling

Meatless Monday – or any day!

These Carrot Falafel are so crave-worthy, they turn any day into meatless Monday! Perfect for Lent, or any time of year!

They are versatile, nutritious, colorful, and nutritious! Include whatever seasonings you like and to desired amounts.

Serve them as an appetizer, party snack, or after-school treat.

Make these with 1 large sweet potato instead of carrots.

Have fun trying them with a variety of flavorful dipping sauces. I love to roast red bell peppers in some extra-virgin olive oil for about 45 minutes, and blend the peppers (everything but the stem) into some Greek yogurt with lemon and herbs.

Carrot Falafel

Yield: 27 Falafel

2 15-ounce cans chickpeas, drained and rinsed

3 large carrots

2 cups cilantro

1 clove garlic, minced

1 tablespoon extra-virgin olive oil

½ teaspoon hot Hungarian paprika

½ teaspoon coriander

½ teaspoon cumin

¼ teaspoon pink sea salt

¼ teaspoon freshly ground multi-colored peppercorns

Juice of 1 fresh lemon 

Divide the ingredients up into two batches, and use a food processor to pulse each batch until well chopped and blended.

Place the mixture into a large mixing bowl. Using a 1-each-round scoop, roll the ingredients into 1 ½-inch-round balls.

Place the balls into the drawer of the air fryer. Air fry the falafel at 400°F  for 10 minutes, turning the balls over after the first five minutes.

Serve hot on a small plate with a favorite cold dipping sauce.

Garnish with fresh lemon peel and fresh herbs.