Carrot falafels Meal Prep
Not your traditional falafels! Easier and quicker carrot falafels meal prep makes an exciting lunch box for school/work.
Servings 3
Ingredients
Carrot falafels
- 1 medium size carrot, peeled and cut into chunks
- 1 x 15 ounce can garbanzo beans, drained, rinsed and patted dry
- ½ cup coarsely chopped onion
- 1 garlic clove
- ¼ cup breadcrumbs
- 2 tablespoons all purpose flour
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- 4 to 5 tablespoons vegetable oil, for frying
Sriracha-Yogurt sauce
- ¼ cup plain yogurt
- 2 tablespoons ketchup
- 2 tablespoons mayonnaise
- ½ 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 ½-3/4 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).