180g grated carrots
400g can of chickpeas, rinsed and drained
1 red onion, very finely diced
1 garlic clove, crushed
¼ teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon baking powder
2 tablespoons potato flour or rice flour
2 egg whites
salt and pepper
Put the carrots, chickpeas, onion, garlic, paprika, cumin, baking powder, potato flour, egg-whites and freshly ground salt and pepper into a food processor and process until it comes together. You want to have some texture, so don't process until it forms a puree.
Put this into a bowl - I found the mix to be a little wet so I added a handful of bread-crumbs just to help the mixture hold together.
The next thing is to form balls - because I quite like to have that extra crunch I roll the balls in bread-crumbs. Take 1-2 tablespoons of the mixture and form it into a ball between the palms of your hands - then continue rolling them around in the bread-crumbs before setting aside to continue.
This mix should make around 24 balls. You can make these ahead of time and store on paper towels in a sealed container in the fridge.
To cook, I use a small saucepan and fry in a couple of inches of vegetable oil. It should take approximately 2 minutes to cook each falafel - keep an eye on the temperature of the oil. Another reason I like to crumb the balls is that it keeps them together and helps them not break up - you also end up with a most wonderful golden coating.
When cooked, place on paper towels to remove any excess oil.
These would make excellent finger food served with a yoghurt based dip - of course they would be perfect in a traditional Falafel.