Total Time: 25 minutes

Ingredients

• 2 cups chickpeas (canned)

• 1 bunch parsley

• 2 tbs tahini

• 3 cloves of garlic

• 1 brown onion

• 1 tbs olive oil

• 1 cube vegetable stock

• 1 tsp ground cumin

• Pinch of Salt

• Pinch of pepper

• 1 tbs sweet chilli sauce

• 3 carrots

Method

1. Place the chickpeas in a food processor and add parsley and tahini. Mix for a minute.

2. Peel and chop the garlic and onion. Heat a frying pan and brown it in oil. Crumble in the stock cubes plus add the cumin, salt, pepper and sweet chili sauce.

3. Pour the mixture into the food processor and mix to a smooth batter.

4. Roughly peel and grate the carrots and mix in the batter then shape 8 – 10 patties or balls and fry them in a little bit of oil over medium heat, roughly 3-4 minutes per side or until golden.

5. Serve this moist falafel with a fresh salad and tzatziki. Lemon juice is also a real nice addition to the falafels.