That’s March for you. One week you’re enjoying the heat of the sun, eating ice cream and drinking cocktails. The next you’re wearing your winter coat and seeking shelter from the rain. But I will not let March’s fickle weather get to me. Because I have my falafel. And my Middle Eastern carrots. And with both of these beauties on my plate, I can handle anything!
Yes, even March weather madness.
These homemade falafels are dead-easy to make and super delicious. The key to making them shine is proper seasoning, so don’t be afraid with the salt and the tandoori spice!
These dainty patties were served with scrummy Middle Eastern carrots. The delicate spices, the sharp barberries and the sweetness of the honeyed carrots transport you to exotic places and the feta cheese crumbled on top will truly make your taste buds sing. It is a flavour sensation par excellence!
But this is not where this delicious story ends, for I made a zingy fragrant mint and coriander sauce and drizzled it all over the falafel, the carrots and the couscous.
The end result? A vegetarian dish that will blow your mind: sweet, savoury, spicy, fragrant, delicate, sharp,… This dish has everything to make you forget March Madness and succumb to some delicious Falafel Folly!
Middle Eastern carrots:
- 1kg carrots, peeled and cut into large chunks
- Handful of dried barberries
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- 2 tbsp honey
- 1 tsp ground turmeric
- 400gr dried chickpeas,
- 2 cloves of garlic
- 1 onion
- 2 tbsp tandoori powder
- 1 tsp sesame oil
- 1 tbsp coriander stems
Mint and Coriander sauce:
- Lots and lots of mint
- Lots and lots of coriander
- 1 clove of garlic
- Olive oil
- Salt and pepper
- Lemon juice
- 300gr Feta cheese
- Start one day ahead and put your dried chickpeas in a large bowl and cover with water. Leave them to soak overnight.
- Drain the chickpeas and mix them together in an electric blender with all the other ingredients for the falafels. Season well with salt and pepper. Put the mixture in the fridge for half an hour to rest.
- Heat some olive oil in a large frying pan and form small patties from the chickpeas mixture. Cook them on each side for a couple of minutes until golden brown. Since you are using dried chickpeas, you need to cook them further in a preheated oven at 180°C for another 15-20 minutes.
- Meanwhile make your Moroccan carrots. Heat a tablespoon of olive oil in a large pot or tagine and fry the carrots with the spices for a couple of minutes. Stir in the honey and barberries and add a little splash of water (approx. 100ml) to make sure your carrots don’t burn. Cover with a lid and let the carrots simmer for 15 minutes or until soft.
- Make your fragrant mint and coriander sauce by mixing the herbs and garlic together in a blender with approx. 4 tbsp olive oil and lemon juice. Put in the fridge so that the flavours can intensify.
- To serve, spoon a mountain of steamy couscous onto your plate ,followed by a generous serving of the sweet and sticky carrots. Add your falafels to the plate and crumble some feta cheese over the top. Finish by drizzling some of the mint and coriander sauce on top. Bon Appétit!