Carrot Falafels

Carrot Falafels

Ingredients for 4 people:
240g Basmati rice
50g chopped hazelnuts
1 leek
100g carrots
2 potatoes
25g breadcrumbs
25g EVO Oil
unrefined Cervia salt to taste
black pepper to taste
EVO Oil to taste
aromatic herbs mix (rosemary, sage, laurel, thyme) to taste
parsley to taste


Cook the rice following the cooking times that are on the packaging, usually Basmati rice includes 1 part of rice and 2 parts of water. When the water has been absorbed, the rice is ready.

Meanwhile, wash and peel the carrots and potatoes, cut into small pieces and put in a pan with a little oil, cook for 10 minutes then add the sliced leek, continue cooking for another 5 minutes.

Blend the rice, then add the cooked vegetables, chopped hazelnuts and finely chopped parsley, if the mixture is a too wet, add a spoon or two of breadcrumbs.

Shape the mixture into balls and brush with oil and aromatic herbs.

Sauté the falafel on both sides in a non-stick frying pan with a little sunflower oil, serve with ketchup sauce and ginger mayo.


Recipe created by chef Carla Casali



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