Dinner/ Lunch/ Snacks

Carrot Falafel with Green Tahini

It’s prime time for barbecues, picnics, and just all the general out door dining! I love having these little carrot falafel prepped regardless as a handy go to snack or salad topper. They make a great little pre dinner nibble or addition to any picnic!

Finger food or loaded into your favourite pitta with fresh chopped tomatoes, all the greens and a mighty drizzle or spoonful of herby green tahini dressing. I say dressing, it’s more of a thin sauce consistency.

The falafel crisp up beautifully if you cook them in the air fryer, they get that legitimate crust that you get more commonly when you fry them in oil. Whichever way you choose to cook them they will be delicious!

Recipe created for Linwoods Health Foods. This is not a sponsored post.

Carrot Falafel with Green Tahini

Print Recipe
By Serves: 4 - 6 Prep Time: 15 mins Cooking Time: 15 - 20 mins


  • **For the Falafel**
  • 2 large carrots peeled and finely grated*see notes
  • 2 cans of chickpeas, drained and rinsed well
  • 1 clove of garlic, minced or grated
  • 50g spelt flour or whichever plain all purpose flour you prefer
  • 1 tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp paprika
  • 3 tbsp milled Linwoods seedy flaxseed
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • ½ tsp baking powder
  • Salt to taste
  • **For the Green Tahini Sauce**
  • 80g tahini
  • 30g of fresh coriander
  • 1 tbsp lemon juice
  • 60ml water
  • Salt to taste



Prepare the carrot. Discard carrot juice or use in a smoothie or just simply drink if desired!


Place all ingredients for the falafel into your food processor. Blend to combine to form a thick paste. Season to taste with salt. It will vary depending on your own taste and whether or not your chickpeas were in salted water. Blend once more to incorporate seasoning.


The dough should not feel wet. Allow to sit for 10 minutes and if it feels wet or sticky add 1 more tablespoon of flour at a time until it feels soft, but not sticky!


Divided dough into 12 falafel balls.


You can bake them in the oven for 20 -25 minutes @200C (400F), shallow fry them in oil for 3 - 5 minutes, or cook them in the air fryer @200C for about 15 minutes. If baking in the oven or air fryer, spray liberally with oil.


Blend together all tahini sauce ingredients in a mini blender or mini food processor.


Season to taste.


*Squeeze the grated carrot to remove excess liquid before adding to the falafel mixture!

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