Recipe: Chickpea and carrot falafels

Recipe: Chickpea and carrot falafels

A lunchbox for a child with diabetes

Falafels are a great lunchtime finger-food for children with diabetes, making them ideal for a packed lunch.

Chickpeas are high in soluble fibre, which helps lower cholesterol, and keeps you feeling fuller for longer. These falafels can be enjoyed either hot or cold, and can be made as a batch ahead of time and frozen before the final bake or fry.

Pack them in your child’s lunchbox with a small pot of hummus and vegetable sticks, such as chopped peppers, cucumber or carrots, to help them hit their 5-a-day.

Ingredients for flavourful chickpea and carrot falafels

Ingredients for flavourful chickpea and carrot falafels

Makes 12-15 small patties

  • 2 tsp vegetable oil
  • 1 onion, peeled and chopped
  • 1 clove garlic, finely chopped or crushed
  • 2 medium carrots, finely grated
  • ½ tsp cumin seeds (optional)
  • ½ tsp dried mixed herbs
  • 400 g tin chickpeas, drained and rinsed
  • 1 handful coriander, finely chopped
  • 1 tbsp flour


  1. Heat 1 tsp of the oil in a frying pan and fry the onions and garlic until translucent. Add the grated carrot and cook for a few minutes. Add the cumin and herbs.
  2. Briefly pulse the chickpeas in a blender to break them up. Don’t blend too much – you want to retain some texture.
  3. In a bowl, mix together the chickpeas, cumin, mixed herbs, cooked carrot and onion mixture. Add the coriander and flour, and mix to a dough that holds together. If the mixture is still very sticky add a little more flour.
  4. Form into golf ball-sized (4-5 cm) patties, and squash slightly to make them easier to fry. If baking, leave them in a ball shape.
  5. Fry for about 2½ minutes each side, or bake in the oven on an oiled tray at 180°C fan/gas mark 4 for about 10-15 minutes until golden.
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