Ingredients
- 2 medium carrots, roughly chopped
- 1 can chickpeas (rinsed and drained)
- 1/4 red onion
- 2 birdseye chillis (stalk removed)
- 2 heaped tablespoons chickpea flour (besan flour)
- 1 tablespoon cummin powder
- 1 tablespoon paprika, smoked
- 2 egg whites
- salt (Himalayan)
- black ground pepper
- panko breadcrumbs
- vegetable oil (for deep frying)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place carrot, onion and chillis in TM bowl and chop for 4 seconds on sp 5.
Add rinsed and drained chickpeas, egg whites, paprika, cummin, flour, salt and pepper. Mix 3 seconds on sp2.
Make into 12 balls or pat flat in palm of your hands to resemble falafel shape.
Roll in Panko breadcrumbs.
Deep fry in hot oil until golden. Then drain on kitchen paper before serving.
Tip
Note : if the mixture is still sticky, you can add a tablespoon of fresh breadcrumbs. I use Panko breadcrumbs to coat as it gives the falafels a lovely crunchy coating.
You can also leave out the chilli if you want to serve to the kiddies.
Don't forget you can do this with any vegetable you have (sweet potato, potato, peas, etc.) You can even add parmesan cheese (30g). Just make sure you add the can of chickpeas!!
For the Gluten free option - add brown rice flour, gluten free plain flour, chickpea flour, gluten free fresh breadcrumbs.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
These were so easy and tasted great, well done!