Carrot And Quinoa Falafels | Donna Hay

Step 1

Place the carrot, quinoa, coriander, onion, lentils, salt and pepper in a food processor and process until just combined. Roll 2 tablespoons of the mixture into balls and flatten slightly. Fill a medium, deep saucepan half-full with oil and place over medium heat until the temperature reaches 160°C on a deep-frying thermometer. Cook the falafels, in batches, for 2–3 minutes or until golden and,crunchy. Drain on paper towel. Place pita breads and watercress in serving bowls and top with the falafels. Sprinkle with pepper and serve with hummus. Makes 10.

Step 2

Place the carrot, quinoa, coriander, onion, lentils, salt and pepper in a food processor and process until just combined. Roll 2 tablespoons of the mixture into balls and flatten slightly. Fill a medium, deep saucepan half-full with oil and place over medium heat until the temperature reaches 160°C on a deep-frying thermometer. Cook the falafels, in batches, for 2–3 minutes or until golden and,crunchy. Drain on paper towel. Place pita breads and watercress in serving bowls and top with the falafels. Sprinkle with pepper and serve with hummus. Makes 10.