Not your traditional falafels! Easier and quicker carrot falafels meal prep makes an exciting lunch box for school/work.
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.
- Coarsely grind one medium carrot in a food processor (refer pictures).
- 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.
- Shape into falafels, fry ’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!
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 –
- 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.
- 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
- 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
- 1/4 cup plain yogurt
- 2 tablespoons ketchup
- 2 tablespoons mayonnaise
- 1/2 to 1 teaspoon Sriracha sauce, depending on your spice level
- Pita wedges
- fresh parsley, to garnish (optional)
- fresh mixed berries
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).
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