- 8 large carrots, peeled
- 1.5 tbsp of Spice Kitchen Baharat Spice blend
- 1 tbsp of garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 3 tbsp of Olive oil
Carrot and Coriander Falafel
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 x 400g can chickpeas, drained
- salt and freshly ground black pepper
- 1½ tsp baking powder
- 2 tbsp plain flour
- 2 large carrots, peeled finely grated (moisture squeezed out)
- 1 red chilli, finely chopped
- 1 tbsp chopped fresh coriander
- 2 garlic cloves, minced
- 2 tbsp chopped fresh parsley
- vegetable oil, for frying
- sesame seeds, to garnish
- 1 x 400 can chickpeas
- 60 ml fresh lemon juice (1 large lemon)
- 60 ml well-stirred tahini
- 1 small garlic clove, minced
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- Salt to taste
- 2 to 3 tablespoons water
- Dash ground Spice Kitchen paprika
- 2 tbsp of Spice Kitchen Harissa blend
- 1 tsp of salt
- 5 tbsp of olive oil
- Preheat oven to 200 degree Celsius.
- In a large bowl combine carrots, garlic powder, olive oil, salt, and baharat. Mix to coat evenly. Arrange in a single layer on a large baking sheet and place in oven on center rack. Roast for 30 - 35 minutes or until fork tender and carrots are browned.
- For the falafels, toast the cumin and coriander seeds in a dry frying pan for 1-2 minutes, or until fragrant. Grind the seeds in a pestle and mortar.
- Blend the toasted spices together with the remaining falafel ingredients in food processor until well combined.
- Shape spoonfuls of the falafel mixture into balls and set aside on a plate.
- Meanwhile, heat 2cm of vegetable oil in a frying pan and fry the falafels for 1-2 minutes on each side. Once browned, remove the falafel from the. Sprinkle with the sesame seeds.
- Mix the harissa spice with salt and oil. Mix and combine well.
- Keeps in the fridge for 1 week.
- In a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps whip the tahini, making the hummus smooth and creamy.
- Add the olive oil, minced garlic, cumin, and 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
- Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
- Taste for salt. Serve with more extra virgin olive oil, a sprinkle of Spice Kitchen paprika and drizzle of Harissa oil
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