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These vegan sesame-crusted carrot falafel are made with a base of finely grated carrots and almond meal. Flax eggs and tahini moisten and bind everything together while herbs, spices, and other flavorful additions (i.e., red onion, garlic, fresh lemon juice) create layers of flavor. I recommend serving these falafel with a drizzle of green tzatziki sauce (recipe below) and tucked into warm pita bread, but you can also serve them over a bed of fresh greens.
These falafel were inspired by a recipe for herbed cauliflower almond patties I shared a couple summers ago, only carrots take the place of cauliflower, the herbs are remixed, and the patties get a generous coating of sesame seeds
Along with the falafel recipe, I’ve included an herb-packed green tzatziki sauce, which is essential for proper drizzling and dipping.
I love these particular falafel tucked into warm pita bread or served over a bed of peppery greens (e.g., arugula). They also make a wonderful addition to a power bowl.
To make these patties, you’ll start by finely grating several cups of carrots in a food processor…
Then, you’ll add almond meal, oat flour (see recipe for a grain-free version), cilantro, parsley, red onion, garlic, tahini, lemon juice, ground cumin, smoked paprika, ground coriander, sea salt, and black pepper.
Process until all of the ingredients are thoroughly chopped and well combined.
You’ll need to stop several times to scrape down the sides and fold the ingredients inward toward the blade of the processor to encourage even chopping.
The easiest way to form these patties is to use a cookie scoop. Simply scoop out about 1 1/2 tablespoons of the dough, drop into a bowl of sesame seeds, and use a spoon to evenly coat.
Then, transfer the falafel to a lined baking tray. Repeat until you’ve used up all the dough.
This recipe makes a generous 28 (or so) falafel.
Once you’ve formed and coated the patties, bake them for 26 to 30 minutes, or until they’re well set and slightly golden on the bottom.
While the falafel bake, you’ll get to work on the green tzatziki sauce (if you’re making it).
Simply add shelled hemp seeds, filtered water, chives, cilantro, parsley, peeled cucumber, lemon juice, apple cider vinegar, garlic, and sea salt to a high-speed blender.
Blend on high until super smooth and creamy. Then, stir in a bit of grated cucumber and refrigerate until ready to serve.
Again, I love these falafel tucked into warm pita bread, but they’re also lovely served over fresh greens or as part of a power bowl.
I recommend generously drizzling each with the green tzatziki, sprinkling with hemp seeds, and serving alongside some pickled red onions, too.
Other topping ideas: a dollop of hummus, a drizzle of tahini, or a spritz of fresh lemon juice.
Vegan Sesame-Crusted Carrot FalafelThese vegan sesame-crusted carrot falafel are made with a base of finely grated carrots and almond meal. Flax eggs and tahini moisten and bind everything together while herbs, spices, and other flavorful additions (i.e., red onion, garlic, fresh lemon juice) create layers of flavor. I recommend serving these falafel with a my hemp-based green tzatziki sauce and tucked into warm pita bread, but you can also serve them over a bed of fresh greens.
Course Bigger Bites
Cuisine Gluten-Free, plant-based, Vegan
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 28 falafel
- 1/4 cup filtered water
- 1 pound peeled and diced carrots (about 5 cups)
- 1 cup almond meal
- 1 cup oat flour
- 1/3 cup packed cilantro, tough stems removed and chopped
- 1/3 cup packed flatleaf parsley, tough stems removed and chopped
- 1 small red onion, peeled and roughly chopped (about 1/2 cup)
- 3 cloves garlic, peeled and roughly minced
- 2 tablespoons pourable tahini
- 2 tablespoons fresh lemon juice
- 1 1/2 to 2 teaspoons ground cumin, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 1/2 teaspoons sea salt or to taste
- 1 cup sesame seeds or as much as needed to coat the patties
- 1/2 cup filtered water
- 1/4 cup chopped fresh chives
- 1/4 cup stemmed cilantro leaves
- 1/4 cup stemmed flatleaf parsley
- 1/4 cup peeled and diced cucumber
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 3/4 teaspoon sea salt or to taste
- 1/4 cup grated cucumber