Falafel with Carrot Salad and Green Tahini


2 cups chick peas, soaked overnight then drained
1 cup onion, chopped
1 tsp cumin powder
½ cup coriander, chopped
½ cup mint leaves, chopped
1 garlic clove, crushed
2 tbls brown rice flour
1 tsp sea salt
Rice bran oil to fry


2 cups carrots, grated
½ cup raisins
½ cup fresh orange juice 


Green Tahini
1/3 cup tahini
½ cup coriander leaves
½ tsp cumin powder
½ tsp cayenne pepper
2 lemons, juiced
1 garlic clove, crushed
1 tsp sea salt


Place all the falafel ingredients into a food processor and blitz until a thick paste is formed. Keep it a little chunky. Leave the mixture in the fridge whilst you prepare the sides.

For the salad, in a bowl, mix together the carrots, raisins and juice. Set aside.

For the tahini, process or whisk all the ingredients together. Taste and adjust seasoning and/or consistency if needed. Serve on a plate or in pita bread.

To cook the falafel, roll the mixture into balls and fry them in a pan with the rice bran oil. Drain the excess oil on a paper towel once they’re done.