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healthy falafel recipe

Healthy falafel recipe served with wraps and salad

Mandy Mazliah
This healthy falafel recipe served with wraps and carrot salad. The falafels are raw - apart from the chickpeas - making them a delicious and healthy vegan or vegetarian lunch with no cooking required.
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Prep Time 15 mins
Cook Time 10 mins
Chilling time 1 hr
Total Time 25 mins
Course Main Course
Cuisine Mediterranean
Servings 10


  • 400 g tin of chickpeas drained
  • 1 small carrot grated
  • 1 tbsp tahini
  • 1 tbsp nut butter I used peanut
  • 1 tsp ground cumin
  • 1 tbsp freshly chopped coriander
  • Juice of half a lemon
  • 2 cloves garlic crushed
  • 50 g sesame seeds

For the carrot salad

  • 1 medium carrot grated
  • ½ tsp black mustard seeds
  • Juice of half a lemon

To serve

  • Wraps and spinach leaves or salad of your choice


To make the falafels

  • Put your tinned chickpeas, a small grated carrot, 1 tbsp tahini, 1 tbsp nut butter, 1 tsp ground cumin, 1 tbsp chopped fresh coriander, the juice of half a lemon and 2 crushed garlic cloves into your high-speed blender or food processor.
  • Pulse until all the ingredients are well combined. You might need to stop a few times to scrape down the sides.
  • Put the sesame seeds into a bowl.
  • With lightly oiled hands roll the mixture into 10 small balls.
  • Dip each ball into the sesame seeds and roll until coated.
  • Place in the fridge for an hour or in a dehydrator if you have one.

For the carrot salad

  • Meanwhile make the carrot salad.
  • Mix your grated carrot with the juice of half a lemon and ½ tsp black mustard seeds.

To serve

  • Serve your healthy carrot falafels with the carrot salad, salad leaves (I used spinach) and wraps.
Keyword healthy falafel recipe
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