Carrot falafels Meal Prep

carrot falafels meal prep

Not your traditional falafels! Easier and quicker carrot falafels meal prep makes an exciting lunch box for school/work.

carrot falafels meal prep

In case you missed my previous post, I have started a new series on my Instagram where I share a lunch box idea for school/work, every weekday evening. 

Aaaand, you are gonna see more of lunch box/meal prep ideas here on the blog as well.

It might be new recipes or I pair old recipes to show how they can be put together. 

I’m beginning with these Pan fried falafels with carrots that are great to be eaten hot or packed in a lunch box. 

This easy falafel recipe begins with canned garbanzo beans <— no soaking required.

Ain’t authentic but convenient. 

It comes together easily in a food processor.

  1. Coarsely grind one medium carrot in a food processor (refer pictures). 
  2. Add canned garbanzo beans (drain, rinse and pat dry with flour  paper towel), onion, garlic, red pepper flakes, salt and some breadcrumbs and flour for binding. 
  3. Shape into falafels, fry โ€™em in a saute pan on both sides. 

When hot off the pan, these have a soft, crispy exterior and a creamy inside. Delicious dunked in the Sriracha yogurt sauce. 

When at room temperature, the crisp outside softens and it a delicious soft nugget. A healthy one (almost) of course!

 

carrot falafels meal prep

To pack them into lunch boxes – 

Make sriracha yogurt sauce and divide into into small containers and store for upto 4 days. 

For carrot falafels, you could use one of two methods –

  1. Proceed up to step 3 and store falafels in the refrigerator the previous day. Fry them in the morning, cool on a wire rack (cools down quickly and maintains the crispiness to a certain extent), and pack in to lunch containers.
  2. OR, Make falafels, cool down comletely and pack into lunch containers and store in the refrigerator. Let falafels come to room temerature before eating. 

 Eat – Place one or two or three falafel on a piece of pita bread, drizzles sauce and gobble. 

carrot falafels meal prep
Print Recipe
5 from 1 vote

Carrot falafels Meal Prep

Not your traditional falafels! Easier and quicker carrot falafels meal prep makes an exciting lunch box for school/work. 
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Main Course
Cuisine: American
Servings: 3
Author: Maria Doss

Ingredients

Carrot falafels

  • 1 medium size carrot, peeled and cut into chunks
  • 1 x 15 ounce can garbanzo beans, drained, rinsed and patted dry
  • 1/2 cup coarsely chopped onion
  • 1 garlic clove
  • 1/4 cup breadcrumbs
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 4 to 5 tablespoons vegetable oil, for frying

Sriracha-Yogurt sauce

  • 1/4 cup plain yogurt
  • 2 tablespoons ketchup
  • 2 tablespoons mayonnaise
  • 1/2 to 1 teaspoon Sriracha sauce, depending on your spice level

Additional ingredients

  • Pita wedges
  • fresh parsley, to garnish (optional)
  • fresh mixed berries

Instructions

Make carrot falafels

  • Add carrot slices into a food processor, process for few seconds, until coarsely ground. Scrape the sides and lid. 
  • Add all the remaining carrot falafels ingredients (except oil) and process for about 15 seconds, until it starts to gather together (turn off machine once in between, stir mixture with a spoon). 
  • Divide mixture into about 2 tablespoon measure portions, roll each portion into a ball and then shape into 1/2-3/4 inch thick disc
  • Heat about half the vegetable oil in a medium non-stick pan over medium heat. When oil gets moderately hot, cook half the falafels until deep golden on both sides, about 2-3 minutes per side. (Use a flat spatula to turn the falafel and be gentle, so it won't break). Transfer falafels on to a plate.
    Repeat process with remaining falafels.
  • Eat hot. OR, cool falafels and pack them in meal prep containers with pita wedges. Store sauce in smaller containers ( I used plastic jello shot cups). 

Make Sriracha Yogurt sauce

  • Stir all ingredients together (can be made ahead and stored in the refrigerator).

All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and donโ€™t forget to include a link back to the original recipe.

 

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5 Comments


  1. Carrot falafels sound absolutely delicious and these look amazing. I am all for using canned garbanzo beans as well. So much more convenient and easy. My boys will love these in a wrap. Thank you for the delicious recipe Maria, I cannot wait to try ๐Ÿ™‚

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