I absolutely love falafel. The crispy outer and fluffy, fragrant centre all wrapped up in a warm flatbread. It takes me back to the first time I ever experienced Lebanese-style street food at a bustling market in East London circa 2006. Cumin-scented patties, fresh herbs, firey chilies and juicy, sour preserved lemons awoke every sense. I’ve been hooked ever since. 

I frequently make traditional falafel, but the flavour twists of carrot and coriander were to use up a glut of carrots I appear to have in my fridge; and it really works, adding a extra texture and earthy flavour. The creamy tahini is balanced with fresh lemon juice and parsley and perfect when spooned over the falafel in a flat-bread filled with fresh lettuce and herbs. 

Serves 2 (Makes approx 10 falafel) 

For the falafel: 
1 large carrot, grated 
1 onion, chopped very finely 
1 small red chilli, chopped finely 
1 400g can of chickpeas, drained and rinsed 
2 tsp ground cumin 
1 tsp smoked paprika 
30g bunch fresh coriander, chopped roughly, stalks included 
2 tbsp sunflower oil, plus extra for shallow frying 
2 tbsp plain flour, for shaping the falafel 

For the lemon tahini sauce: 
2 tbsp light tahini (sesame seed paste) 
Juice of 1 unwaxed lemon 
Handful of fresh flat-leaf parsley 
2 tbsp cold water 

For the wraps: 
4 flat breads, warmed 
2 handfuls of fresh lettuce 
Handful of fresh flat-leaf parsley 
Pinch of sea salt 

1. Add the grated carrot, onion, chilli, chickpeas, cumin, paprika, coriander and sunflower oil into a high- power blended and combine until semi- smooth. Scatter the flour onto a surface and make small ball shapes with the falafel mixture, coating each in a little flour. 
2. Heat enough sunflower oil in a pan to shallow fry. When the oil is hot add some of the falafel to the pan and cook for 4-5 minutes, turning regularly, until a slightly crisp outer layer forms. Drain over kitchen paper and set aside. 
3. To make the sauce, combine the light tahini, lemon juice, parsley and cold water and whisk gently. 
4. Place fresh lettuce over the flat breads, place in the falafel and spoon over the sauce generously. Garnish with fresh parsley and  sprinkle of sea salt. 


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