Turmeric and Carrot Falafels

January 14, 2020

Developed by Simone Kruger, Yellow Papaya

Makes 15

Prep Time: 15 minutes

Cooking Time: 20 minutes


1 can chickpeas, drained

100 ml Rugani carrot and turmeric Juice

3 tbsp chickpea flour

1 tsp baking powder

½ tsp cumin

½ tsp paprika

1 tbsp olive oil

Salt and pepper to taste


Place all ingredients in a food processor and blend to a coarse texture. Don’t blend to fine, you still need some texture to the mixture. If the mixture is to wet add more chickpea flour until you can form small balls. Form the mixture into small balls and flatten. Place on a tray with baking paper. In a wide frying pan heat the olive oil over medium heat.  Fry the falafels in batches until golden brown and place them on a paper towel. Alternatively for a healthier option bake in a pre-heated oven at 200 ℃ until golden brown. Pack into lunchboxes with hummus, vegetables, and fruit.