These Falafel Cakes with Carrot and Ginger are a delightful twist on a classic Middle Eastern dish. The vibrant, sweet flavors of carrot and ginger perfectly complement the earthy taste of falafel, creating a harmonious blend of textures and tastes that will tantalize your taste buds. Imagine biting into a crispy falafel cake, its interior soft and subtly spiced, while the fresh, zesty flavors of the carrot and ginger dance on your tongue. It’s a culinary adventure you won’t want to miss!
But it’s not just about the amazing taste. These falafel cakes are also incredibly versatile! They're perfect for a quick weeknight dinner, a fun appetizer for a party, or even a packed lunch for those days when you need a healthy and flavorful boost. Seriously, the possibilities are endless. They're also a great source of protein and fiber, making them a guilt-free indulgence for any meal. Trust me, you'll be hooked after your first bite.
Required Equipments
- Large bowl
- Whisk
- Baking sheet
- Small bowl
- Food processor (optional)
- Spatula
Falafel-Cakes-with-Carrot-and-Ginger
Crispy falafel cakes infused with zesty carrot and ginger, this recipe is a simple yet delicious way to elevate your everyday meals. Perfect for any occasion, it's easily customizable to your preference!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 6 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- 1. First things first: Prep your carrots and ginger! Peel and finely grate one medium carrot and 1-inch piece of fresh ginger. Set aside. (Psst… if you're using pre-grated ginger from a jar, just use a tablespoon.)
- 2. Next up: Chickpea action! If using dried chickpeas, soak them overnight. If using canned, rinse and drain them well. This step is super important—no one likes soggy falafel!
- 3. Mash those chickpeas: Use a food processor or a good old-fashioned fork or potato masher to mash the chickpeas until mostly smooth, but still with some texture. We want some nice little chickpea chunks, don’t we?
- 4. Flavor bomb time: Add the grated carrot and ginger, 1/2 cup of chickpea flour, 1/4 cup chopped cilantro (or parsley if that’s your jam!), 1 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon salt (or to taste, I like a good pinch!), and a squeeze of lemon juice to the mashed chickpeas. Mix everything up really well!
- 5. Check the consistency: Your mixture should be thick enough to form patties but not so thick it's impossible to work with. If needed, add a tablespoon or two of water to get the right consistency.
- 6. Form the cakes: Shape the mixture into small, flat cakes (about 1/2-inch thick). This is where you can get creative—you can make them round, square, or even fun shapes!
- 7. Time to fry!: Heat a tablespoon of olive oil (or your preferred cooking oil) in a large pan over medium heat. Fry the falafel cakes for about 3-4 minutes per side, or until they're golden brown and crispy on both sides. Be patient; these beauties need a good fry!
- 8. Serve and enjoy! These falafel cakes are fantastic on their own, but I love serving them with a simple yogurt sauce (Greek yogurt, a squeeze of lemon, and a pinch of salt), a side of hummus, or a fresh salad. They also make an amazing burger alternative!
📝 Notes
- For extra flavor, you can add a pinch of garlic powder or cayenne pepper.
- Don’t overcrowd the pan when frying the cakes. Work in batches to ensure they crisp up nicely.
🍎 Nutrition
Calories: 250 kcal
Protein: 10 g
Fat: 10 g
Carbohydrates: 30 g
Fiber: 10 g
Calcium: 30 mg
