Roast Carrot Falafel With Citrus Tahini Dressing Recipe

A twist on a classic, these falafel are made with creamy butter beans rather than the traditional chickpeas. Butter beans provide a smooth texture and mild flavour that works well with the sweetness of the roast carrots. These falafel are crisp on the outside, soft on the inside and paired with a tangy, protein-rich sauce.

Makes

Ingredients

2 carrots, scrubbed, cut into 1.5cm (5/8-inch) cubes (total weight about 200g / 7oz)
2 tablespoons olive oil, plus more for baking
400g (14oz) can of butter beans, drained and rinsed
1 small red onion, very finely chopped
1 teaspoon ground cumin
¾ teaspoon ground coriander
½ teaspoon smoked paprika, hot or sweet, as you prefer
2 tablespoons chopped parsley leaves
2 tablespoons milled (ground) flaxseed
1 tablespoon wholemeal flour, or wholegrain gluten-free flour (optional)
Salt and pepper

For the dressing

30g (1oz) tahini
1 tablespoon orange juice
2 teaspoons apple cider vinegar
1 teaspoon maple syrup
1 teaspoon water (optional)
Salt and black pepper

Method

Preheat oven to 200°C, 180°C fan (400°F), Gas Mark 6. Line a baking tray with baking paper.

Toss the carrot cubes into another baking tray with 2 teaspoons of the olive oil, salt and pepper. Roast for 30 minutes, or until tender and lightly caramelized. Increase the oven temperature to 220°C, 200°C fan (425°F), Gas Mark 7.

In a food processor, combine the roasted carrots, beans, onion, spices, parsley, flaxseed and remaining 4 teaspoons of olive oil, seasoning well. Pulse until the mixture is coarse but holds together. Add the flour, if needed, to firm up the texture.

Scoop tablespoons of the mixture and shape it into 10 small balls. Place on the prepared baking tray, then gently flatten each with your hand or the back of a fork. Drizzle over a little olive oil.

Bake for 30–35 minutes, turning halfway, until golden and crisp on the outside but soft on the inside.

Meanwhile, combine all the ingredients for the dressing, except the water, in a glass jar with a lid, adding a good pinch of salt. Secure the lid and shake well, add the water if you need a looser texture and shake again, then serve over or alongside the falafel.

Extracted from The Ultimate High Fibre Handbook by Jenny Tschiesche (Hamlyn, £22) Food photography: Octopus Publishing Group

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